Mayhaw Syrup — NCHFP
Tested NCHFP mayhaw syrup for boiling-water canning.
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.
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Recipe Notes
Safety status: tested. Corn syrup adds thickness without as much sweetness; the tested alternative is equal additional sugar.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/mayhaw-syrup/