A Recipe for Making Jelly Mayhaw

Mayhaw trees are found in swamps and other lowland areas throughout the southeastern United States. In the spring, these trees produce a small round berry that is typically about 1/2 inch in diameter. In May, the mayhaw berry turns from green to bright red when ripe. This berry (it’s actually a pip) has been used to make jelly and syrup for generations in the South and is considered by many to be a Southern delicacy. In recent years, the number of these trees has greatly decreased due to logging, agriculture, and urbanization activities to the point that they are becoming rare in their natural habitat. However, due to their value in making jelly, these trees are now grown and thrive in dry, well-drained orchards.

When I was younger, we would harvest mayhaws by placing an old sheet, spread out, under a tree. We would then shake the tree, thus allowing the mayhaws to fall onto the sheet. I have even collected mayhaws that I have found floating in the water. The raw berry can be eaten but is very acidic and due to its small size it is more suitable for making jelly.

Ingredients to make Jello Mayhaw:

• 2 cleanly washed Mayhawks quarts
• Sure-Jell (pectin)
• 9 cups of sugar
• Canning jars with lids and rings
• Water

No other ingredients are required to make Mayhaw Jelly. However, a teaspoon of cinnamon can be added if desired.

Steps to make mayhaw jelly:

1. Wash the mayonnaise and remove the stems.
2. Makes 2 quarts of raw mawhaws in one pot.
3. Add 9 cups of water to the pot and bring to a boil.
4. After it has boiled for 15 minutes, lower the heat and bring to a simmer.
5. Mash the mayhaws in a pot by mashing them with a large wooden spoon.
6. Let the pot simmer for 20 minutes.
7. Strain the juice through cheesecloth.
8. For 7 cups of this juice in a new pot.
9. Pour in 1 packet of Sure-Jell (pectin) and add 9 cups of sugar.
10. While stirring, bring the pot to a boil for one minute.
11. Remove the foam from the top.
12. Test the consistency with a spoon and allow the gelatin on the spoon to warm to room temperature, if too runny add more pectin to the pot and return to a boil until desired consistency is reached.

Lids and canning rings should be placed in a fully submerged pot. Lids and rings should be boiled for 2 minutes. Be sure not to stack the caps and rings on top of each other.

Mason jars should be cleaned and heated in a large pot. The water level in the pot should be 1 inch. Put the jars inside the pot and let the water boil for 15 minutes.

Take the jars out of the pot and place them on a pad.

Using oven mitts, pour the gelatin into the jars making sure no gelatin drips onto the rim of the gelatin. Make sure the jars are not filled to a level about 1/2 inch from the top. After inspecting the outside of each jar and wiping off excess jelly, place a lid and ring on each jar using jar tongs and finger-tighten the rings. Place the filled jars far enough apart so the jars do not touch each other.

Finally, test the chilled jars to make sure they have been sealed properly by pressing down on the center of the lid. If the lid does not spring back, the jar has been sealed properly.

This jello recipe is simple but other ingredients can be included to add a little more flavor to the flavor.