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Jar of homemade mayhaw jelly recipe with fresh mayhaw berries on rustic wooden table

Best Mayhaw Jelly Recipe

This homemade mayhaw jelly recipe is a Southern classic, crafted from wild mayhaw berries and perfected by Chef Luna. With a perfect balance of tart and sweet, it's a must-try preserve for breakfast spreads, gift jars, or gourmet glazes.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 6 half-pint jars
Course: Preserves
Cuisine: Southern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups mayhaw juice from fresh or thawed berries
  • 5 cups granulated sugar
  • 1 pouch liquid fruit pectin about 3 oz
  • 1 tbsp lemon juice optional, for brightness

Equipment

  • Large Pot
  • Jelly Bag or Fine Mesh Strainer
  • Canning Funnel
  • Sterilized Mason Jars
  • Ladle
  • Wooden Spoon
  • Candy Thermometer (optional)

Method
 

  1. Place mayhaw berries in a large pot and add enough water to barely cover. Bring to a boil and simmer for 30 minutes.
  2. Strain the juice using a jelly bag or fine mesh strainer without pressing the fruit. Measure 4 cups of juice.
  3. Pour the juice into a clean pot. Add sugar and bring to a rolling boil while stirring.
  4. Add liquid fruit pectin and boil hard for 1 minute while stirring constantly. Remove from heat and skim foam.
  5. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and seal.
  6. Process jars in a boiling water bath for 5 minutes. Let cool and check seals before storing.

Notes

Try flavor variations by adding a cinnamon stick or orange zest during boiling. Refrigerate opened jars and enjoy within 3 weeks.