After we pick the Mayhaws, I sort them, picking out the leaves, stems, and damaged fruit. I then freeze the berries in gallon zip-lock bags until ready to begin the jelly making. I fill my pan with the fruit and add just enough water to cover them. When they begin to boil, they are turned to simmer for about half an hour. The water will slowly take on the reddish hue and the air acquires a pleasant aroma. I use a potato masher to crush the berries and release more of the juice. The berries and juice are then put into a food press to begin the juicing process. In order to get a clearer jelly, the juice is then strained through cheese cloth. I usually make several batches (4 cups each) of juice at one time and freeze what is not immediately made into jelly.
- To make the jelly you will need the following ingredients:
- 4 cups Mayhaw juice
- 5 cups sugar
- 1 box Sure-Jell Fruit Pectin
- 1/2 teaspoon butter (optional, but I use it to reduce foaming)
Before beginning to make the jelly, make sure you have prepared your jars and lids. One the actual jelly making process begins it goes fast. I follow the directions on the recipes and instructions insert found in the Sure-Jell. They do not have a Mayhaw recipe listed, but I have found the Mint cooked jelly recipe works great.
The recipe says it makes 6 cups of jelly, but I always have a little extra. I will put the extra in a jar to be sampled immediately. When I get ready to make jelly, I usually make about three to four batches of Mayhaw jelly in a day. (For more reading on jelly making, Our Annual Big Adventure). Once done for the day it is time for the obligatory picture taking.
Jelly making may seem hard at first, but the rewards are well worth the effort. The aromas which fill the kitchen at the jelly is cooking, the clarity of the jelly, and last but not least, the wonderful taste. My jelly doesn’t hang around long…my children know they are always welcome to get some. The only requirement is they return the empty jar and lid so they can be reused.