(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();
Mayhaw jelly (with liquid or powdered pectin) — NCHFP
Ingredients
- 1 box powdered pectin
- 5 1/2 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars . Measure juice into a large pot (about 8- to 10- quart size). Mix pectin thoroughly with juice and bring quickly to a hard, rolling boil, stirring occasionally. Add all the sugar at one time.
- Stir until sugar dissolves, and bring again to a full rolling boil (a boil that rises to the top and cannot be stirred down). Boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with a metal spoon.
- Pour at once into hot, sterilized jelly jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Mayhaw Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 6 half-pints.
Tested source
Preparation timeline
Prepare and measure mayhaw juice according to the card; mix with the specified pectin; boil; add sugar; return to a rolling boil for the stated time; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jelly bag or juice-extraction equipment, jar lifter, funnel, and 8- to 10-quart pot.
Visual method guide
- Prepare and measure juice or fruit exactly.
- Cook to the tested rolling-boil endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use the exact juice-to-sugar proportions and the pectin type/formulation specified in the recipe card. Do not interchange pectin types without the corresponding tested formula.
About this recipe
A bright red regional jelly made from tart mayhaw juice and commercial pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Confirm the complete juice quantity in the tested card before cooking.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve with biscuits, toast, cheese, or as a glaze.
FAQ
Can liquid and powdered pectin be swapped in the same quantities? No. Use the separate tested quantities and directions for each type.
Recipe context and comparison
Mayhaw is a tart hawthorn fruit associated with the southern United States; its jelly formulation is distinct from apple or berry jelly.
Troubleshooting
A proper rolling boil and the source-specified timed boil are essential for set.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.