Mayhaw Jelly Recipe with Pectin
A classic Southern treat, this mayhaw jelly recipe with pectin is sweet, tart, and oh-so-easy to make. Using fresh or frozen mayhaws, a touch of sugar, and commercial pectin, you’ll get beautifully clear, ruby-red jelly that’s perfect for biscuits, breakfast spreads, or even fancy charcuterie boards. Whether you’re a seasoned canner or a total newbie, this homemade jelly brings nostalgic flavor and foolproof results every time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: ~1 hour
- Yield: 6–8 half-pint jars (depends on juice volume) 1x
- Category: Canning & Preserving, Spreads & Jams
- Method: Stovetop + Water Bath Canning (optional)
- Cuisine: Southern American
Ingredients
Scale
- 1 gallon (16 cups) fresh or frozen mayhaws
- 7 cups granulated sugar
- 1 box powdered pectin (e.g., Sure-Jell)
- ½ tsp butter (optional, reduces foam)
- ¼ cup lemon juice (optional, improves gel and flavor)
Instructions
- Prepare Juice: Simmer mayhaws in water until soft. Mash gently and strain through cheesecloth. You’ll need about 4 cups of juice.
- Combine Juice & Pectin: In a large pot, mix juice and pectin. Bring to a rolling boil.
- Add Sugar & Boil: Stir in sugar and optional butter. Return to a boil and cook for 1 minute, stirring constantly.
- Test & Jar: Check for gel using the spoon or plate test. Ladle into hot, sterilized jars. Leave ¼ inch headspace.
- Seal & Process: Wipe rims, add lids, and process in boiling water bath for 10 minutes. Let cool and listen for that magical “pop.”
Nutrition
- Serving Size: 6–8 half-pint jars (depends on juice volume)
- Calories: ~50 kcal
- Sugar: ~13 g
- Sodium: 0 mg
- Fat: 0 mg
- Saturated Fat: 0 mg
- Unsaturated Fat: 0 mg
- Trans Fat: 0 mg
- Carbohydrates: ~13 g
- Fiber: 0 mg
- Protein: 0 mg
- Cholesterol: 0 mg
Find it online: https://www.amgroyal.com/mayhaw-jelly-recipe-with-pectin/