If you’ve never tried a mayhaw jelly recipe, you’re in for a uniquely Southern treat. This sweet-tart preserve, made from the tiny mayhaw berry, is a beloved tradition in many Southern kitchens—mine included. In this guide, I’ll share the full story behind my love for this jelly, the simple ingredients you’ll need, and exactly how to make it at home, with or without pectin. Whether you’re new to canning or a seasoned pro, this recipe walks you through every step with ease, flavor, and a touch of nostalgia straight from the swampy woods where mayhaws grow wild. If you love seasonal specialties, don’t miss my Morel Mushroom Recipe for another wild, foraged favorite.
A Southern Tradition – My Mayhaw Jelly Recipe Journey
Classic Mayhaw Jelly
Ingredients
Method
- Boil whole mayhaws for 10 minutes to extract juice.
- Strain juice using fine mesh or jelly bag.
- Combine juice and pectin in large pot and bring to boil.
- Add sugar, return to rolling boil for 1 minute while stirring.
- Remove from heat, skim foam.
- Pour into sterilized jars leaving 1/4″ headspace.
- Seal and process in boiling water bath for 5 minutes.
Notes
Use candy thermometer or spoon test to check set point.
Mayhaw Jelly Recipe – Sweet & Tangy Southern Staple
If you’ve never tasted a mayhaw jelly recipe, you’re in for something special. This article walks you through everything you need to know—from what a mayhaw actually is, to how to boil the fruit, and of course, my go-to recipe with and without pectin. Along the way, I’ll share my own story discovering this Southern favorite and why it’s now a pantry essential in our home. Whether you’ve foraged fresh mayhaws or found them at a local market, this guide is the perfect place to begin.
The Story Behind My Mayhaw Jelly Recipe
I still remember the first time I cooked up a mayhaw jelly recipe in my kitchen. It was early summer in Louisiana, and I had just hauled in a basket of mayhaws from the farmers’ market. I’d never seen them before—tiny, blush-colored berries that reminded me of cranberries. My husband, ever the adventurous eater, was instantly intrigued and insisted we try turning them into jelly.
We simmered the mayhaws down into juice, added sugar and pectin, and waited for the magic. The scent that filled our kitchen was unforgettable—bright, fruity, and floral with just a hint of tartness. When we finally spooned it onto warm toast, his eyes lit up. “This tastes like summer,” he said, already reaching for a second bite.
That moment kickstarted my obsession with perfecting the mayhaw jelly recipe. It became one of those seasonal rituals we both looked forward to. Over the years, I’ve learned how to tweak it to get just the right texture and flavor, and it’s become one of the most cherished recipes in my collection.
For anyone starting out, this recipe is simple, delicious, and captures the essence of the South in every jar. I share more about fruit seasonality and other jelly-making tips over on my home cooking circle page.
What Is Mayhaw Jelly Made Of? Understanding the Fruit Behind the Recipe
What kind of fruit is a mayhaw?
Before you can appreciate a good mayhaw jelly recipe, it helps to understand the star of the show. Mayhaws are small, crabapple-like fruits that grow on hawthorn trees native to the Southeastern U.S. These fruits usually ripen in late spring and are often foraged from river bottoms and wetlands. Their reddish hue and size—about that of a marble—make them easy to recognize once you know what to look for.
Though mayhaws aren’t typically eaten raw (their tartness can be a surprise!), they shine when cooked. Their unique tangy flavor softens beautifully during jelly-making, creating a spread that’s both sweet and slightly sharp. The short harvest season and regional growing range have made mayhaw jelly something of a local delicacy in the Deep South.
What is mayhaw jelly made of?
At its core, a mayhaw jelly recipe is refreshingly simple. You only need a few ingredients to get started:
- Mayhaw juice (fresh or frozen)
- Sugar
- Pectin (or none, depending on the method)
- Water (to cook and extract juice)
- Lemon juice (optional for flavor and acidity balance)
Start by boiling the fresh mayhaws in water to extract their juice. Once strained, the juice is combined with sugar and pectin, then brought to a boil to activate the setting process. Some traditional versions skip commercial pectin altogether and instead rely on longer cooking to achieve a natural gel.
Flavor & Technique – What Mayhaw Jelly Tastes Like and How to Cook It Right
What does mayhaw taste like?
One of the most surprising things about trying a mayhaw jelly recipe for the first time is how complex the flavor is. Mayhaw jelly has a delicate balance—sweet and tart with subtle floral notes. The taste is often compared to crabapple or quince jelly, but with a more pronounced fruitiness. It’s bright, lively, and incredibly refreshing, making it a fantastic pairing with everything from toast to roast meats.
The flavor is what draws people in, but it’s also why making it at home is so rewarding. Store-bought versions just can’t match the freshness of a homemade batch made with real mayhaw juice. And trust me, once you’ve tasted it, you’ll want to preserve as many jars as possible.
How long to boil mayhaws for jelly?
Timing matters when making any jelly, and a mayhaw jelly recipe is no different. If you’re starting with whole mayhaws, you’ll want to simmer the fruit in water for about 10 minutes to extract the juice. Be gentle—too much boiling can cloud the juice or change the flavor.
Once you’ve strained the juice through a jelly bag or fine sieve, it’s time to cook the actual jelly. After combining your juice, sugar, and pectin (if using), bring the mixture to a rolling boil for about 1 full minute. This rapid boil is what activates the pectin and helps the jelly set properly.
If you’re skipping pectin, you’ll need to simmer the jelly longer—typically 25 to 30 minutes—to reach that gel stage naturally.
Mayhaw Jelly Recipe – Classic and No-Pectin Variations
Classic mayhaw jelly recipe with pectin
If you’re new to jelly making, using pectin is the simplest and most consistent method. Here’s how I make my go-to mayhaw jelly recipe:
Start with 4 cups of fresh or frozen mayhaw juice. In a large pot, stir in 1 box of powdered pectin and bring the juice to a rolling boil. Add 5 cups of sugar all at once, stirring constantly. Return to a hard boil and keep it there for exactly 1 minute, continuing to stir. Then remove the pot from heat and quickly skim off any foam.
Pour the jelly into hot, sterilized jars, leaving about 1/4 inch headspace. Seal with lids and process in a boiling water bath for 5 minutes. This method gives you a bright, jewel-toned jelly that sets reliably and keeps well.
Mayhaw jelly without pectin (optional method)
For a more old-fashioned version of this mayhaw jelly recipe, you can skip the pectin altogether. This method takes a bit more attention but results in a richer, slightly softer set.
To start, boil 2 quarts of fresh mayhaw juice with 7 cups of sugar and 1/4 cup of lemon juice. Simmer gently, stirring occasionally, until the mixture reaches about 220°F on a candy thermometer—this can take 25 to 30 minutes. Watch closely to avoid overcooking, and test for doneness using the spoon or plate method.
Once it reaches the gel stage, pour into sterilized jars and process as usual. The flavor is slightly deeper and the texture looser, but absolutely divine.
No matter which method you choose, this mayhaw jelly recipe brings the taste of the South into your kitchen.
FAQs About Mayhaw Jelly Recipe
What is Mayhaw jelly made of?
Mayhaw jelly is made from mayhaw juice, sugar, and often pectin to help it gel. Some traditional recipes skip pectin, using only juice, sugar, and lemon juice, cooked down to the right consistency. The result is a sweet-tart jelly with a uniquely Southern flavor
What kind of fruit is a mayhaw?
A mayhaw is a small, round fruit from the hawthorn tree, native to the Southeastern U.S. These red or pink berries ripen in late spring and are commonly foraged from swampy areas. While too tart to eat raw, they’re perfect for jelly.
What does mayhaw taste like?
Mayhaw jelly has a sweet, lightly tart flavor with subtle floral notes. It’s often described as a cross between apple and cranberry, with a tangy brightness that makes it a favorite for breakfast or glazes.
How long to boil mayhaws for jelly?
To extract juice, boil whole mayhaws for about 10 minutes. When making jelly with juice and pectin, boil the mixture for 1 minute at a rolling boil. Without pectin, cook the jelly longer—about 25 to 30 minutes—until it reaches the gel stage.
Conclusion
Creating a mayhaw jelly recipe from scratch is more than just making a spread—it’s preserving a slice of Southern tradition. For me, the process of simmering fresh mayhaws, watching the mixture transform into a vibrant jelly, and tasting that sweet-tart first bite is pure joy. My husband still says it’s his favorite jelly, and we always keep a few jars on hand to enjoy and gift.
