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“These small trees are 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. From the Southern chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.”
10 6-ounce jars

Ingredients Nutrition

  • 3 lbs mayhaws (8 cups mayhaw pulp)
  • 2 quarts water
  • 4 cups sugar


  1. Wash mayhaws and cook with water until tender.
  2. Strain through a sieve and add sugar to 8 cups pulp.
  3. Cook until thick and pour into hot sterilized jars and seal.
  4. If your mayhaws are under-ripe, use more sugar up to 6 cups.

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