Making Jams and Jellies
without added pectin
- Mahaw Juice (1 pound mayhaws and 2 cups water)
- Sugar (¾ cup for each cup of juice)
Yield: About 2 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
To Prepare Juice—Select about ¼
firm ripe and ¾ fully ripe mayhaws. Bring mayhaws and water to
a boil in a saucepan. Stir to prevent scorching. Reduce heat and simmer
10 to 15 minutes or until tender enough to mash. Do not overcook; excess
boiling will destroy the pectin, flavor and color. When fruit is tender,
pour everything through a double layer of dampened cheesecloth or a damp
jelly bag. Suspend the bag over a bowl or pan, using a stand or colander
to hold the bag. Drain the juice without pressing or squeezing, which
will cause cloudy jelly. If a fruit press is used, the juice should be
restrained through a jelly bag
To Make Jelly—Sterilize
canning jars. Measure juice into a saucepot. Add sugar and stir well.
Boil over high heat until the temperature measures 8°F above the boiling
point of water (220°F at sea level), or until the jelly mixture sheets
from a metal spoon. (See Testing Jelly Without
Remove from heat; skim off foam quickly. Pour hot jelly immediately into
hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars
with a dampened clean paper towel; adjust two-piece metal canning lids.
Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Mayhaw Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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