Mayhaw Jelly

Mayhaws are wild coral-colored berries, similar to wild cranberries, that grow abundantly in the South. We pick them to make this beautiful jelly with a light, sweet, luscious flavor that makes homemade biscuits better than you could think possible. This fruit has become so popular that it is now sold at fresh fruit markets, roadside stands, and you-pick-it orchards all over the Southeast.

1 gallon mayhaw berries

1 (1.75-ounce) package fruit pectin

5½ cups sugar

To make mayhaw juice, bring the berries to a boil in a large stockpot with just enough water to cover them, and simmer until the berries are completely tender and foam appears on top of them. Push the berries down to push out the juice. When the foam appears, skim it off and discard it, and strain out any berries or residue by pouring the juice through cheesecloth. Do this twice. The first boiling will be a stronger, more robust juice. Repeat the process with the same berries to get the second, milder juice. Skim the foam each time and discard before you strain through the cheesecloth. Blend the juice from these two “boilings” together. Add 5 cups of the juice to a stockpot or large pot (refrigerate any extra juice for other recipes). Mix in the fruit pectin and bring to a rolling boil that cannot be stirred down. Then add the sugar and bring to a boil again that cannot be stirred down. Boil for 1 minute. Remove the jelly from the heat and set aside, skimming off any foam and discarding. Fill 6 hot sterile half-pint jars to within ½ inch from the tops, clean any residue from the jar tops, and seal with boiled lids.

Makes 6 half-pints