“These small trees are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. Mayhaw jelly is considered by some to be among the finest jellies in the world. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
4 6-ounce jars

Ingredients Nutrition


  1. Wash mayhaws and cook with water until soft enough to mash; 10 to 15 minutes; strain well.
  2. Measure juice and bring to a boil.
  3. Add 1 cup sugar for each cup juice and cook to 225F or jelly stage.
  4. Pour into hot sterilized jars and seal.

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