Friday, April 13, 2012
When I talk about my Mayhaw Jelly or tell people that we grow mayhaws, some people don't know what I am talking about or what mayhaws look like. I thought I would give ya'll a glimpse of mayhaws that will soon be ripe and mayhaws that are ready now. The trees have long thorns, so we gather them after they fall off of the tree. We are gathering mayhaws daily now. Normally, they ripen in May but this year they are ripening in April.
When I was growing up, I have fond memories of going for visits to see my Granny King and PawPaw. We would always have buttered toast with mayhaw jelly for breakfast. When you're a little girl, you can't help but remember pink jelly. I liked the taste of that pink jelly, too. Still do!
1 gallon of mayhaws
Place washed berries in a large stock pot. Cover the berries with water and allow them to come to a full rolling boil. Remove the pot from the heat and allow the berries and water to completely cool. I place a second large pot in my sink. I put a large colander in the top of the pot. I place a pillowcase in the colander and roll the excess down from the top. I pour the mayhaws into the pillowcase and the water that the mayhaws cooked in drains through the pillowcase into the pot. Next, I squeeze the mayhaws that are in the pillowcase and allow the juice to run into the pot. When I am through squeezing the mayhaws to remove the juice, I throw away the pillowcase with the mayhaws in it. The mayhaw juice as well as the water they cooked in will be the juice that you use to make the mayhaw jelly with. This juice will make several makings of mayhaw jelly. The juice can be kept in the refrigerator for several days to use to make jelly.
4 cups mayhaw juice
5 1/2 cups sugar
1 pkg. Sure-Jell
Bring juice and Sure-Jell to a rolling boil in a large pot. Add sugar. Bring to a rolling boil again. Boil hard for 2 - 3 min. Pour into jars.
This will make 7 half-pints.