The Pioneer Woman Tasty Kitchen
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Mayhaw Jelly

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Level: Easy

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Description

Mayhaw Jelly is a rare delicacy made from the tart red berry that grows in the swampy areas of the South from Georgia to Texas.

Ingredients

  • 1 box Sure-Jell (Pectin, 1.75 Ounce Box)
  • 4 cups Mayhaw Juice
  • 1 teaspoon Butter
  • 5 cups Sugar
  • 4 whole To 5 Whole Canning Jar Sets (pint Jars And 2-piece Lids)

Preparation

Fill a stockpot or canner half full with water and simmer.
Wash jars and bands in hot soapy water, rinse with warm water. Pour some boiling water over the flat lids in a saucepan; let stand in hot water until ready to use. Drain jars well before filling.

In a 5 -7 quart saucepan stir 1 box/packet Sure-Jell/pectin into 4 cups Mayhaw Juice, adding 1 teaspoon of butter to reduce foaming. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in 5 cups sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon.

Immediately ladle the mixture into prepared jars, filling to 1/8″ below the tops. Wipe jar rims and threads. Cover with the 2 piece lids (the bands and the flat top) and screw the lids on tightly. Place jars in canner/stockpot. Make sure to cover jars with water at least 1-2 inches over the tops (add boiling water if necessary). Cover and bring to a gentle boil. Process 5 minutes.

Remove jars and place upright on a towel and allow to cool completely. After jars cool, check seals by pressing middle of lids with finger. If lids spring back, lids are not sealed; either reprocess or store in refrigerator to consume immediately.

This makes approximately 4-5 pints of jelly.

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