Mayhaw Jelly

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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 web site.
Recipe By: Cecil Norris
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • Mayhaw juice, see preparation below
    • 1 box fruit pectin


Fruit Preparation:
Precisely weigh berries and crush. Add water, as determined by the proportion formula, 3 pounds of mayhaw berries to 4 cups of water. Bring to boil, cover and simmer for 10 minutes stirring occasionally.

Strain juice, with selected cheesecloth, and when juice stops dripping squeeze cloth to get remaining juice. Discard berries.

Jelly Preparation:
Place 4 cups of prepared mayhaw juice in a 6 to 8 quart saucepan. Stir in 1 box of fruit pectin. Bring to a full boil over high heat, stirring occasionally. At once stir in 5 1/2 cups of sugar and continue stirring until you have a full rolling boil. Continue to boil for 1 minute, stirring constantly. Remove from heat; skim off foam immediately and ladle into hot jelly glasses or jars. Wipe top of glass or jar. Seal with paraffin wax or 2 piece lids.

Mayhaw Jelly With Cane Sugar

5 cups mayhaw juice
7 cups cane sugar
1 box powdered pectin

Bring juice to rolling boil. Add sugar all at one time; bring back to rolling boil and boil for 4 or 5 minutes. Remove from heat and skim with metal spoon. Place in jars, skim again. Seal jars and place jars in boiling water bath for 5-10 minutes. Yields 8 or 9 - 8 oz. jars.
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