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Jalapeno Mayhaw Jam

 
Jalapeno Mayhaw Jam
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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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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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