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Apr 29 08 11:12 PM
Mayhaw Jelly 4 c. prepared mayhaw juice 5 1/2 c. sugar 1 box Sure Jell fruit pectin
Use fully ripe fruit. Wash and remove stems from mayhaw. Place in 6 or 8 quart boiler; cover with water and boil 15 to 20 minutes. Let cool. To extract juice, place prepared fruit in dampened jelly bag or several thicknesses of cheesecloth. Let drip, when dripping, gently squeeze or press bag. Measure sugar and set aside. Measure juice and Sure Jell. Bring to a full boil over high heat, stirring constantly. At once, stir in sugar, stir and bring to a full rolling boil that cannot be stirred down; boil hard for 5 minutes, stirring constantly. Remove from heat, skim off foam with large metal spoon. Immediately put into hot jars and seal. Pineland, TX Mayhaw Jelly 2 Wash and clean berries, 3 pounds. Cover with water and cook until desired strength or color. Strain and measure juice to specified amount. If not enough juice, add water and restrain fruit. For 4 cups juice use 5 1/2 cups sugar, 1 box Sure Jell fruit pectin, 1/4 cup lemon juice if not tart enough. Measure sugar and set aside. Do not reduce amount of sugar. Stir Sure Jell and lemon juice into mayhaw juice in large pan to allow for rolling boil. Bring to a full, rolling boil over high heat, stirring constantly. At once stir in sugar. Stir and bring back to a full rolling boil, a boil that cannot be stirred down and boil hard 1 minute. Stir constantly. Remove from heat. Let set a few minutes and skim off foam. Immediately put in jars, clean top of jars. Seal jars with new lids, following box directions. Let jelly stand until cool and set.
LEE
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