Mayhaw Jelly Recipe

I have been thinking about and preparing for Mayhaw jelly for so long that I have been even dreaming about making the jelly. Today I thawed out the juice (see earlier Mayhaw post) and ran it through the cheese cloth. I confess I had to taste the juice. What a pleasantly tart flavor. I then brought the juice and sugar to a boil. (Again I tasted it to see if the tart flavor survived. It did.) I then added the No-sugar Needed pectin to the contents. I let it come to a rolling boil ( a boil that doesn’t stir down) for one minute. Removed from the fire it was poured into freezer containers. It began to jell almost immediately. I couldn’t resist. I spread the newly made jelly onto homemade bread. Oh boy, was it delicious. Everybody asks me which jelly is my favorite. I usually answer that whichever jelly I am making currently is my favorite, Mayhaw jelly sure was worth the hype and wait.

Mayhaw Jelly Recipe

4 cups Mayhaw juice (look in previous post for directions)

3 cups sugar

1 pkg no sugar needed pectin

This, as are all my recipes, is a freezer/refrigerator jelly. the jar in the above picture is for the refrigerator.

The bread in the above picture is mayhaw bread. I searched the internet for a mayhaw bread recipe but I could not find one so I created my own.

Mayhaw Bread Recipe

16 ounces of mayhaw pulp

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

3 1/2 cups flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 cup chopped pecans (optional)

Directions

Preheat Oven to 350 degrees. Butter and flour your loaf pans. Stir the sugar and oil together. For the pulp use the fruit left over after running the liquid through the cheese cloth. Add pulp. Then add eggs and mayhaw pulp. Combine ingredients in their own bowl. Stir together the dry ingredients into the moist mixture. Pour mixture into loaf pans. Bake 30 to 50 minutes. Let cool for 10 minutes. Slide knife around mold to release bread.

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13 Responses to Mayhaw Jelly Recipe

  1. Sandy Duncan says:

    This is not the recipe that has appeared in Sure Jell for years but has now disappeared.
    I just completed making a batch of Mayhaw jelly from the old recipe. It did not jell immediately but as it cooled. It also called for 5 1/2 cups sugar. The above recipe may be fine for some but I like the original.

    • Sandy-
      Thank you for visiting my blog. The recipes I have developed all are for using no sugar needed pectin. Thus they need less sugar. But I do not can them. I store them in the freezer. They tend to be a bit more runny than the standard recipe. I grew up using the recipes you are using but I switched since my stove is a flat top stove that is not recommended for use with canning kettles. Now if only I could persuade my wife to stop using “my” freezer life would be good.

  2. Lyndon Evans says:

    I hope you are still monitoring this site. I bought a mayhaw tree at the Houston Arberetum which is supposed to be native. I planted it in my back yard and it is thriving, so far. However, the fruit is large, about 1/2 to 3/4 inch in diameter. It’s now June 6 and the fruit is still green, with no sign of ripening. Same as last year. They look perfect, but do not ripen. I was hoping to have enough fruit to make a few pints of the wonderful mayhaw jelly I loved as a kid, so no great expectations. Any ideas what is causing this? Maybe not enough acid in soil? I’m in Montgomery county near Conroe, so they ought to grow here!
    Thanks.

    • Lyndon- Yes, I still monitor the site.
      I have to say I have no idea why your mayhaw tree is not producing ripe fruit in April or May. My first thought would be to determine that it really is a mayhaw tree. Having worked in plant sales I know that sometimes labels get switched. You may want to compare the leaves with photos online or take some leaves and stems to a nearby nursery for identification. You can also send me a photo of your tree including closeup photos of the leaves and fruit. An overall shot of the tree would be nice too.
      Secondly: Did your fruit ripen at all last year and if so when? Do you have a picture of the ripe fruit from last year?
      I am sorry I can’t give you anything definitive. Maybe some of the readers might have suggestions to help you.

      • Lyndon Evans says:

        How do I attach photos on this blog? Thanks.

      • Lyndon-After looking at the photos you sent I am still unsure of what to say. The leaves look similar, if not identical, but the stems of the fruit look too long in the photos. The fruit does not look quite right either. But I truly don’t know. One more question, are there thorns on this tree? I recommend letting the fruit ripen and then get back to me with a photo of the ripe fruit. Very interesting.

      • Lyndon Evans says:

        When I bought this tree at the Houston Arboretum sale, I recall that they had a large supply of them. They all looked exactly alike, so it was difficult to choose, but I tried to get the best looking specimen. As a result, I think that if they misidentified the tree, it was a blanket error, for all of them. I will try to contact them and see if they’ve had any other contacts with my problem. Leave it to me … my luck. E.g., I just had an invasion of Texas Leaf Cutter ants! Looked them up. They ate every leaf off my dwarf pear tree next to the mayhaw tree, but didn’t touch the latter. All in one night. No one I know has ever even heard of these pests!

      • Lyndon- Sorry about the Texas Leaf Cutter ants. I emailed one of my extension agents and he said “Not sure what the fruit is; maybe guava, almost looks like a pear and it has a pedicel like a cherry. You may need to get him to send you a ripe fruit for a positive id.” So I guess we will have to wait until it ripens! :)

      • Lyndon Evans says:

        Haven’t heard back from Arboretum yet, but here’s the thing about guavas. My daughter lives south of the Medical Center and has several guava trees. They froze to the ground down there this last winter. This tree loves the colder weather and seems on its way to doubling in size this summer, just as a mayhaw would. I think you’re right, though, as these fruits do have a “peel” like a guava. You and the extension agent have confirmed what I feared! Whatever it is, it’s not a Texas mayhaw. So, my plan for mayhaw jelly has probably started over. Do you know of any vendors who sell “true” mayhaw tree seedlings? If not, I’ll visit East Texas and dig one up that I know will be true to making the jelly we all love!

        Thanks for the information and help in this mystery. I’ll let you know if I hear something more from the arboretum. Thanks again.
        Lyndon

      • Lyndon- Sorry I couldn’t give better news. The time of year the fruit ripens should tell us a lot, in addition to how many seeds it has, and the color of the fruit. As far as vendors I don’t know any. I did start my own trees from seed but since they are seedlings they will take a long time before they are old enough to set fruit. (My cuttings didn’t root.) All this talk of mayhaw jelly has me thinking of thawing out the mayhaw juice in the freezer for jelly. :)

  3. Sandy Duncan says:

    Could it possibly be a crab apple and not a mayhaw?

    • Lyndon Evans says:

      I don’t think so, as it looks like the mayhaws I remember. And, it had blooms like a mayhaw/hawthorn. I am leaving the fruit alone to see what happens. If it ripens in fall, I will suppose you are correct. Is it possible to send a picture in this blog?

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