Are you ready for a taste of the South? If you've never experienced the unique tangy-sweet flavor of mayhaw jelly, you're in for a treat! This homemade recipe captures the essence of spring and transforms these little-known fruits into a culinary masterpiece. It's surprisingly easy to make, perfect for beginner cooks looking for delicious and healthy homemade options, and makes a fantastic gift for friends and family. Let’s get started on this journey of delicious, homemade cooking!
Ingredients:
- 4 cups mayhaw juice (approximately 6-8 cups of mayhaws)
- 7 cups granulated sugar
- 1 (1-ounce) pouch liquid pectin
Equipment:
- Large pot or Dutch oven
- Measuring cups and spoons
- Wooden spoon or spatula
- Canning jars and lids (half-pint size recommended)
- Jar lifter
- Large bowl (for washing jars)
- Water bath canner (optional, for longer shelf life)
Instructions:
Step 1: Preparing the Mayhaws
Wash the mayhaws thoroughly. Remove any stems or damaged fruit. You can use a juicer for best results or alternatively, you can simmer the fruit in a small amount of water until soft, then strain the pulp to extract the juice.
Step 2: Making the Jelly
Combine the mayhaw juice and sugar in the large pot. Stir well to dissolve the sugar. Add the liquid pectin and bring the mixture to a rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly. This usually takes about 1 minute. Maintain a hard boil for 1 minute, stirring constantly.
Step 3: Preparing the Jars
While the jelly is boiling, sterilize your canning jars and lids by washing them in hot, soapy water. Rinse thoroughly and place them in a simmering water bath for at least 10 minutes to ensure they are fully sanitized. This is a crucial step for ensuring the long shelf life of your homemade jelly.
Step 4: Filling the Jars
Carefully remove the hot jars from the water bath, using a jar lifter, and fill them to within ¼ inch of the top with the hot mayhaw jelly. Remove any air bubbles by gently tapping the jars. Wipe the rims clean with a damp cloth.
Step 5: Sealing and Processing
Place the lids and rings on the jars, tightening them to fingertip tightness. If using a water bath canner, place the filled jars in the canner, ensuring they are covered with at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes (adjust processing time based on your altitude).
Step 6: Cooling and Storage
Remove the jars from the canner using the jar lifter and let them cool completely on a towel-lined surface. You should hear a satisfying "pop" sound as the jars seal. Once cool, check the seals to ensure they are airtight. Store sealed jars in a cool, dark, and dry place.
Cooking Tips and Variations:
- For a smoother jelly, you can strain the cooked jelly mixture through a fine-mesh sieve before filling the jars.
- If your mayhaw juice is not quite sweet enough, you can adjust the sugar to your liking.
- Experiment with adding other flavors, like lemon zest or a pinch of cinnamon, to create your unique mayhaw jelly recipe.
- Always use a clean and sterilized equipment to avoid spoilage.
Nutritional Information (per serving, approximate):
The nutritional information will vary slightly depending on the exact amount of sugar used. However, a general estimate for a 1/4 cup serving is:
- Calories: Approximately 100-120
- Carbohydrates: Approximately 25-30g
- Sugar: Approximately 20-25g
This mayhaw jelly recipe is a simple yet rewarding way to preserve the unique flavors of the season. Enjoy the delicious results of your homemade cooking! It's a perfect addition to biscuits, toast, or even as a glaze for meats. This easy recipe offers a healthy and delicious alternative to store-bought jellies. Share your culinary creations with family and friends!