Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety summary
Use the tested sweetener formula or its stated equal-sugar alternative; do not omit the rolling boil or 220°F endpoint.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Half-Pint or Pint Jars
- Headspace
- 1/4 inch
- Processing time
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Combine tested mayhaw juice and sweeteners, boil rapidly 7–8 minutes to 220°F, and fill sterilized jars.
- Fill half-pints or pints, leaving 1/4 inch headspace.
- 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, appropriate nonreactive cookware and preparation tools, jar lifter, and half-pints or pints.
Visual method guide
- Prepare: Use exact ingredients and source-specific preparation.
- Pack: Hot pack; maintain 1/4 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Use the tested sweetener formula or its stated equal-sugar alternative; do not omit the rolling boil or 220°F endpoint.
About this recipe
Mayhaw Syrup is a tested NCHFP boiling-water home-canning recipe using hot pack.
Before you begin
- Method
- Boiling-water
canning - Pack
- Hot pack
- Jar size
- Half-pints or pints
- Headspace
- 1/4 inch
Altitude and processing schedule
10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.
Affiliate disclosure: This recipe may contain affiliate links to
Mayhaw Syrup — NCHFP
Ingredients
- 1 1/4 cups strained mayhaw juice
- 1 1/2 cups sugar
- 1/4 cup white corn syrup or 1/4 cup additional sugar
Equipment
- Boiling-water canner
- Canning jars Use specified jar size.
Directions
- Sterilize canning jars. Combine ingredients in a saucepan large enough for free boiling and stir to dissolve sugar.
- Bring to a full rolling boil and boil 7 to 8 minutes, or to 220°F. Remove from heat and skim foam.
- Fill hot sterilized jars quickly, leaving 1/4-inch headspace; wipe rims and apply lids.
- Process half-pints or pints 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve or use this preserved product according to its texture and flavor after opening; refrigerate leftovers.
Frequently asked questions
Can I change the recipe?
Only make changes expressly permitted by NCHFP. Use the tested sweetener formula or its stated equal-sugar alternative; do not omit the rolling boil or 220°F endpoint.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours with a new lid and the complete tested process when permitted.
How this recipe compares
Mayhaw syrup is concentrated and sweetened, unlike the separately tested mayhaw juice.
Troubleshooting
Use a thermometer to confirm 220°F and stir to prevent scorching.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Spring, Summer
Months: May, June
How much of the main ingredient should I grow?
12–25 lb of Mixed produce per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.