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Mayhaw jelly in mason jar on rustic kitchen counter with biscuits

Mayhaw Jelly Recipe: 3 Easy Steps for a Tasty Treat

This homemade mayhaw jelly is a sweet Southern classic made with fresh mayhaw berries, sugar, and lemon juice. With just 3 easy steps, you can create a flavorful jelly perfect for toast, cheese boards, or glazing meats—guided by Chef Luna’s expert tips.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 4 jars
Course: Spreads & Preserves
Cuisine: Southern
Calories: 64
Ingredients Equipment Method Notes

Ingredients
  

Jelly Base
  • 4 cups fresh mayhaw berries cleaned and sorted
  • 2 cups water
  • 4 cups granulated sugar adjust to taste
  • 2 tablespoons lemon juice freshly squeezed
  • 1 package fruit pectin optional, depending on fruit’s natural pectin

Equipment

  • Large saucepan
  • Fine mesh sieve or jelly bag
  • Mason jars
  • Jar lifter

Method
 

  1. Place cleaned mayhaw berries and water in a large saucepan. Bring to a boil, then simmer for 20–25 minutes, crushing the fruit to release juices.
  2. Strain the mixture through a fine mesh sieve or jelly bag. Discard solids and return juice to the saucepan.
  3. Add sugar and lemon juice to the mayhaw juice. Stir to dissolve and bring to a rolling boil. Continue boiling for 8–10 minutes, testing for the jelly set using a chilled plate.
  4. Once the jelly has reached the desired set, remove from heat and pour into sterilized mason jars. Seal and let cool before storing.

Notes

For a spiced version, add cinnamon or cloves during the simmering stage. Always sterilize jars and test the jelly's set using the cold plate method for best results.