- 2 gallons ripe mayhaw berries
- Water (enough to cover berries by a few centimeters)
- Red food coloring drops (optional)
- 4 cups cleared mayhaw juice
- 1 package pectin
- 5 cups sugar
- 1 tsp butter
Required Kitchen Tools
Making Mayhaw Jelly is much easier with the right tools on hand. Here’s what I always use:
- Large Pot: For boiling the berries and extracting the juice.
- Strainer or Colander: To separate seeds and pulp from the juice.
- Fine Mesh Strainer: Ensures the juice is clear and smooth.
- 7-Quart Saucepan: Perfect for cooking the jelly without overflow.
- Wooden Spoon: For stirring the jelly mixture consistently.
- Jars with Lids: For storing the jelly after processing.
- Stockpot: For water-bath canning to preserve the jelly.
Having these tools ready makes the process smooth and ensures a clear, flavorful jelly every time.
