Go Back
Mayhaw Jelly Recipe​

Homemade Mayhaw Jelly Recipe

This classic Southern mayhaw jelly recipe delivers the perfect balance of sweet and tart, using wild mayhaw berries, sugar, and pectin. Whether you're preserving a family tradition or discovering this regional treasure for the first time, this easy-to-follow recipe helps you create bright, flavorful jelly with a beautiful ruby-red color — ideal for toast, biscuits, glazes, and gifts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Beverage
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups mayhaw juice from about 5–6 cups fresh or frozen mayhaw berries
  • 1 box powdered fruit pectin e.g., Sure-Jell
  • 5 cups granulated sugar
  • 1 teaspoon butter optional, to reduce foaming

Equipment

  • Large stockpot
  • Jelly strainer, cheesecloth, or fine mesh sieve
  • Water bath canner
  • 6–8 half-pint mason jars with lids and bands
  • Canning funnel
  • Ladle
  • Jar lifter and tongs
  • Clean kitchen towels
  • Candy thermometer (optional)
  • Wooden spoon

Method
 

  1. Extract Juice: Boil mayhaw berries with water until soft. Mash gently and strain the juice through cheesecloth or a jelly bag.
    Mayhaw Jelly Recipe​
  2. Cook Jelly: In a large pot, combine 4 cups mayhaw juice and 1 box pectin. Bring to a boil, then add 5 cups sugar. Boil hard for 1–2 minutes.
    Mayhaw Jelly Recipe​
  3. Fill Jars: Pour hot jelly into sterilized jars, leaving ¼-inch space. Wipe rims, add lids, and tighten bands.
    Mayhaw Jelly Recipe​
  4. Process & Store: Boil jars in a water bath for 10 minutes. Let cool, check seals, and store in a cool, dark place.
    Mayhaw Jelly Recipe​

Notes

  • 🌡 Don’t overboil: Overcooking can break down pectin and prevent setting.
  • 🍯 Cloudy jelly? Avoid squeezing the cheesecloth or jelly bag when extracting juice.
  • 🏷 Label each jar with the date and batch number.
  • 🔁 Reprocessing: If jelly doesn’t set after 24–48 hours, you can reboil with a little more pectin and reseal.
  • ❄️ Freezer friendly: Store excess jelly in freezer-safe containers for up to 1 year.
  • Mayhaw Jelly Recipe​