Imagine spreading a spoonful of pure sunshine on your morning toast - that's exactly what this homemade Mayhaw or Plum Jelly promises! Whether you're a seasoned canner or a curious kitchen adventurer, this recipe transforms simple fruit juice into a glossy, vibrant preserve that captures the essence of Southern culinary tradition. Get ready to impress your family and friends with a jelly so delicious, it'll become your new summer staple!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 4 jars
Ingredients
- 2 cups mayhaw or plum juice
- 1 package (1.75 oz) fruit pectin
- 5 cups granulated sugar
- 1/4 cup lemon juice
Instructions
- Prepare your canning equipment by sterilizing glass jars, lids, and rings in boiling water for 10 minutes. Keep jars warm until ready to use.
- In a large, heavy-bottomed stainless steel pot, combine the mayhaw or plum juice with lemon juice and fruit pectin. Whisk thoroughly to ensure pectin is completely dissolved.
- Place the pot over high heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching. A rolling boil means the mixture continues to bubble vigorously even when stirred.
- Add the granulated sugar all at once, stirring rapidly to completely dissolve. Return the mixture to a full rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, continuing to stir constantly. Remove from heat immediately after the 1-minute mark.
- Quickly skim off any foam that has formed on the surface using a metal spoon to ensure a clear, glossy jelly.
- Carefully ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch of headspace at the top. Wipe jar rims clean with a damp cloth to ensure a proper seal.
- Apply sterilized lids and rings, tightening to fingertip-tight. Do not over-tighten.
- Process jars in a boiling water bath for 10 minutes, ensuring jars are completely covered with water.
- Remove jars and let cool completely on a towel-covered surface. Listen for the satisfying "ping" sound that indicates a proper seal.
- Check jar seals after 24 hours by pressing the center of the lid. If it doesn't move, the jar is sealed and can be stored in a cool, dark place for up to 18 months.
Tips
- Always use fresh, high-quality fruit juice for the best flavor and set.
- Invest in a good heavy-bottomed stainless steel pot to prevent burning.
- Measure ingredients precisely - jelly-making is a science!
- Have all your canning equipment ready before you start cooking.
- Use a candy thermometer for more precise temperature control.
- Don't rush the process - patience is key to perfect jelly consistency.
- Store sealed jars in a cool, dark place to maintain optimal flavor and texture.
- Label your jars with the date of preparation to track freshness.
- If your jelly doesn't set, you can always reprocess it with additional pectin.
- Experiment with mixing mayhaws and plums for a unique flavor profile.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 15g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
