|Flavors of Tuscany|
|by Nancy Harmon Jenkins|
For the last twenty-five years, Nancy Harmon Jenkins has spent a good part of her time with her family in the hills of eastern Tuscany in an antiq...
1 - 7 of 7 for mayhaw jelly
Use fully ripe ... remove stems from mayhaw. Place in ... fruit in dampened jelly bag or several ... metal spoon. Immediately put into hot jars and seal.
Stir sure-jell into juice and bring to a full boil, high heat. Stir. Stir in sugar, stir and bring to a full rolling boil that can't be stirred down. ...
Boil mayhaws, squeeze and ... add sugar. Continue to stir until rolling boil. Boil 1 minute, remove from heat, skim foam from top. Put in jars while hot.
TO PREPARE JUICE: Sort and wash fully ripe mayhaw. Crush fruit, ... juice. TO MAKE JELLY: Measure juice ... boiling water bath. Makes 6 (1/2 pint) jars.
Wash and clean ... lemon juice into mayhaw juice in large ... jars. Seal jars with new lids, following box directions. Let jelly stand until cool and set.
Use large jelly pot or boiler! ... Skim off foam with large metal spoon. Immediately pour or ladle into hot jars and seal. Makes 6 to 7 cups or 1/2 pints.
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