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Recipes
Jalapeno Mayhaw Jam
Jalapeno Mayhaw Jam
Jalapeno Mayhaw Jam
photo credit: Ev Thomas
The
mayhaw
is the tart red fruit from a type of edible hawthorne. Uses for the fruit include jams, jellies, desserts and even wine. For more information about the mayhaw visit the Louisiana Mayhaw Association
Mayhaw.org
web site.
Recipe By:
Marylin Lyles
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Canning and Preserving
Mayhaw Fruit
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Ingredients
6
cups
mayhaw pulp
8
cups
sugar
1
box
fruit pectin
Jalapeno peppers
Instructions
Stir fruit pectin into mayhaw pulp. Bring to a full boil over high heat, stirring constantly. Add sugar all at one time stirring constantly. bring to a full rolling boil and boil for 1 minutes. Remove from heat.
Skim off foam and ladle into hot jars containing 3 to 6 rings of sliced Jalapeno peppers, leaving 1/2 inch space at top. With damp cloth, wipe jar rims and threads clean.
Cover jars with hot lids. Screw bands on firmly. Place jars of jam in boiling water bath for 5 minutes. Remove from water bath and let cool. Store in a cool place.
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