Yield: 2 half-pint jars.
Ingredients
- 1 pound partially ripened mayhaws
- 3/4 cup sugar per
- 1 cup mayhaw juice

- Bring to boil 1 pound partially ripened mayhaws in 2 cups water. Stir often to prevent burning. Once the mixture begins to boil, reduce heat and simmer for 10 to 15 minutes. The fruits should be tender enough to mash. To keep the natural pectin intact, don’t overcook.
- Once tender, strain through a dampened jelly bag or cheesecloth. Drain the juice into a bowl or pan. Don’t squeeze or press the juice, as this will cause the jelly to become cloudy.
- Measure your mayhaw juice and pour it into a saucepot. For each cup of juice, add 3/4 cup of sugar. Boil over high heat. To test for doneness, dip a cool metal spoon into the boiling jelly mixture. The syrup shouldn’t drip from the spoon but should come together and “sheet” off.
- Once cooked, remove from heat and pour into sterilized jars, leaving 1/4 inch headspace. Wipe rims, add canning lids, and place in a boiling water canner for 5 minutes if at sea level to 1,000 feet or for 10 minutes at 1,000 to 6,000 feet.
Originally published as “Make the Most from Mayhaws” in the October/November 2024 issue of MOTHER EARTH NEWS magazine and regularly vetted for accuracy.
Kenny Coogan earned a master’s degree in global sustainability and co-hosts the “Mother Earth News and Friends” podcast. He also created and hosts the TV show Florida’s Flora and Fauna with Conservationist Kenny Coogan. To learn more, visit www.FloridasFloraAndFauna.com.