Ingredients with Measurements:
- 4 cups mayhaw juice
- 7 cups granulated sugar
- 1 package powdered pectin
- 1/4 cup lemon juice
Special equipment needed:
- Large pot
- Canning jars with lids and rings
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. Wash and sterilize canning jars and lids by boiling them in a pot of water for 10 minutes. Keep them hot until ready to use.
2. In a large pot, combine mayhaw juice, lemon juice, and pectin. Bring to a rolling boil over high heat, stirring constantly.
3. Add sugar and stir until dissolved. Bring the mixture back to a rolling boil and boil for 1 minute, stirring constantly.
4. Remove from heat and skim off any foam.
5. Using a canning funnel, ladle the hot jelly into the hot jars, leaving 1/4 inch of headspace.
6. Wipe the rims of the jars with a clean, damp cloth. Place lids on jars and screw on rings until finger-tight.
7. Place jars in a water bath canner and process for 10 minutes.
8. Remove jars from canner and let cool on a towel-lined countertop for 24 hours.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling
Serving size:
- Makes about 8-10 half-pint jars
Nutritional information:
- Calories: 120 per tablespoon
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
Substitutions for ingredients:
- Mayhaw juice can be substituted with any other fruit juice, such as apple or grape.
Variations:
- Add a cinnamon stick or a few cloves to the pot for a spiced jelly.
- Use honey instead of sugar for a healthier option.
Tips and tricks:
- Use a candy thermometer to ensure the jelly reaches the proper temperature for setting.
- Don't overcook the jelly, or it will become too thick and hard to spread.
- To test if the jelly is ready, place a small amount on a cold plate and let it cool. If it wrinkles when pushed with a finger, it's ready.
Storage instructions:
- Store in a cool, dark place for up to 1 year.
Reheating instructions:
- Mayhaw jelly does not need to be reheated before use.
Presentation ideas:
- Label jars with the date and flavor of the jelly.
- Tie a ribbon or twine around the jar for a decorative touch.
Garnishes:
- None needed.
Pairings:
- Mayhaw jelly pairs well with toast, biscuits, and cheese.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the jelly doesn't set, try reprocessing it with more pectin.
Food safety advice:
- Always follow proper canning procedures to prevent foodborne illness.
Food history:
- Mayhaw jelly is a traditional Southern recipe made from the fruit of the mayhaw tree, which grows in wetlands and swamps.
Flavor profiles:
- Mayhaw jelly has a sweet and tangy flavor with a hint of tartness.
Serving suggestions:
- Serve mayhaw jelly on toast or biscuits for breakfast or as a condiment with cheese.
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