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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

MAYHAW JELLY Recipe

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This recipe for MAYHAW JELLY is from This Family Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. mayhaws
4 1/2 C. water
4 C. juice
5 C. sugar
1 box Sure Jell
1/2 tsp. oleo
Directions:
Directions:
Remove stems, leaves, etc. from mayhaws and wash thoroughly. Place in large saucepan with water. Boil. Cover, reduce heat and simmer 10 minutes. Juice should be red. Strain through colander, retaining as much juice as possible. Mash berries with potato masher. Strain juice again through 2-3 layers of cheesecloth or other loosely woven cloth. Measure juice. If not 4 cups, can add up to 1/2 cup water to make needed amount. Measure accurately, it's very important! Measure sugar in separate bowl and set aside. Stir 1 box Sure Jell into juice. Add oleo to prevent foaming. Bring this mixture to a full rolling boil on high heat, stirring constantly. Add sugar quickly to juice mixture. Return to full rolling boil and boil exactly 1 minute. Remove from heat, skim off foam, pour into jars, and seal.

 

 

 

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