Mayhaw

The Mayhaw 
If you’ve ever tasted mayhaw jelly, you’ll agree it’s among the finest, most delicious in the world. Its many colors can range from yellow to light pink, to bright red, to a reddish-brown. And the jelly has a unique aroma and indescribably delicious, wild-fruity flavor.

What is the Mayhaw?  The mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about 1/2- to 3/4-inch in diameter and resembles a crabapple. It ripens from mid-April to early May, hence the name mayhaw. The tree flowers in February and March with a profusion of white blossoms. After frost, the leaves turn a beautiful yellow. 

Nutritional Value:  The mayhaw is most often used in jelly, which we eat for pleasure rather than for its nutritional value. Jelly is a refined carbohydrate containing about 50 calories per tablespoon. Studies at the University of Georgia Food Science and Technology Department showed that raw mayhaws are a good source of ascorbic acid (vitamin C) and beta carotene, which becomes vitamin A inside the body. In addition, they contain small amounts of minerals such as copper, iron, magnesium and potassium. Much of the ascorbic acid, however, is destroyed in cooking jelly. 

Amount to Gather:  One gallon (4 quarts) or about 4 1/2 pounds of mayhaws will yield about 12 cups of strained, flavorful juice, enough for three batches of jelly. Two quarts of mayhaws cooked will yield 6 cups of fruit and about 2 cups of pulp when the drained fruit is put through a food mill.

Freezing Mayhaws:  Mayhaws are generally cooked, the juice strained and made into jelly or syrup. Or it is frozen or canned to make fresh jelly year-round. If you’re in a hurry or have a large quantity of fruit, freeze the mayhaws whole. It’s best to remove trash, decayed or damaged fruit. Wash, drain and package in airtight freezer bags or containers. They can be frozen without cleaning, too. Sort and clean while still frozen and before washing when ready to cook. They will hold a year or longer. Milk jugs are also acceptable for short-term storage of fruit. 

To Prepare Juice or Jelly Stock:  Sort mayhaws, removing decayed fruit and trash. You can leave the tiny stems and dark blossom end on the fruit. Wash thoroughly. Measure or weigh fruit and put in large saucepan. For each gallon (4 quarts or about 4 1/2 pounds) of mayhaws, cover with 3 quarts (12 cups) of water. For 2 quarts of fruit (a little over 2 pounds), cover with 6 cups water. Bring to a boil, cover and cook gently for about 30 minutes.  Cool and drain juice first through a colander, pressing fruit lightly with the back of a spoon. Then strain the juice through two or three thicknesses of damp cheesecloth, through a jelly bag or a clean thin white cloth. Leave the sediment which settles to the bottom. 

From 1 gallon of mayhaws you should have about 12 cups of strained juice. This will make three batches of jelly.  Some people recook the mayhaws a second time, mixing the juice with the first cooking. But flavor may not be quite as distinct. If you choose to recook the fruit, add about 6 cups of water for the original 4 quarts of mayhaws. Mash the fruit, bring to a boil and simmer for about 10 minutes. Repeat the draining and straining process.

Luscious Mayhaw Syrup:  Prepare juice as for jelly stock. Make a delicious syrup for pancakes, french toast, waffles, pies and for a flavorful ingredient in salad dressing, meat sauces and other dishes.

For Syrup:
1 1/4 cups juice
1 1/2 cups sugar
plus 1/4 cup white corn syrup* (or 1/4 cup more sugar)

Mix ingredients in saucepan large enough for mixture to boil freely. Stir to dissolve sugar. Bring to a full rolling boil that cannot be stirred down. Boil about 7 or 8 minutes, or to 220 degrees F on candy thermometer. Remove from heat, skim with a metal spoon and pour into sterilized syrup bottles or jars; seal and refrigerate.

For long-term storage, fill half-pint or pint canning jars to within 1/4 inch of top; seal and process in a boiling water bath canner for 10 minutes. Makes about 2 half-pints. *Using part corn syrup adds thickness without extra sweetness.