Mayhaw Jelly

Condiments and Sauces

Recipe courtesy of Chef John Besh

Makes 6 to 8 half pint jars

Mayhaw Berries

  • 12 pounds mayhaws, stems removed and halved
  • 5 pounds cooking pears, quartered
  • 5 to 6 cups (approximate) sugar
Mayhaw Jelly

In a large enamel soup pot, combine the mayhaws, pears and sugar, and halfway cover with water.

Cook over medium heat until the fruit softens. Using a jelly bag or cheesecloth, drain the fruit for a couple of hours before measuring and pouring the juice back into a pot.
For every cup of juice, add one half cup of sugar and bring to a hard boil. Boil hard until the liquids thickly coat the back of a spoon.

Pour into hot sterilized jars, leaving a 1/4-inch or so of air or headspace before placing the lids on tightly. After the lids are placed on, it’s important to carefully place the jars back into a boiling water bath for 5 minutes. Carefully remove the jars and let cool on a wire rack for vacuum seal to form.

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