Mayhaw jelly is a rare delicacy made from the tart red berries that grow in river shallows, creek beds, swamps, and byous of the American south from Georgia to Texas.
4 cups strained juice
1 box (1.75 Ounce) powdered pectin
5 cups sugar
- Measure juice into a large pot (about 8- to 10- quart size). Mix pectin thoroughly with juice and bring quickly to a hard, rolling boil, stirring occasionally.
- Add all the sugar at one time. Stir until sugar dissolves, and bring again to a full rolling boil (a boil that rises to the top and cannot be stirred down).
- Boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with a metal spoon. Pour at once into sterilized jelly jars, leaving 1/4-inch headspace. Wipe jar edge with a damp towel, and seal with new lids according to manufacturer’s instructions.
Makes about 6 half-pint jars.
Note: Process 5 minutes in a boiling water bath to ensure a good seal. Low methoxyl pectins are available for making jelly with less sugar.