SURE.JELL MAYHAW JELLY
Make SURE.JELL Mayhaw Jelly and share it with friends! Making mayhaw jelly is the only thing to do if you're lucky to get some fully ripened mayhaws!
Provided by My Food and Family
Categories Home
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems and blossom ends from mayhaws; place in large saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked mayhaws. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAYHAW JELLY RECIPE - (3.9/5)
Provided by á-47820
Number Of Ingredients 5
Steps:
- First, the juice: To a large pot, add 2 gallons mayhaw fruit and enough water to cover the fruit by no more than 1 inch. Boil mayhaw till tender. Strain off pulp and seeds in colander, catching the juice in another container. Now pour juice through small mesh strainer till fairly clear. Some folks add a drop or two of red food coloring just to give it a brighter color and make it look pretty. In a 5 -7 quart saucepan stir 1 box/packet Sure-Jell/pectin into 4 cups Mayhaw Juice, adding 1 teaspoon of butter to reduce foaming. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in 5 cups sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon. Immediately ladle the mixture into prepared jars, filling to 1/8″ below the tops. Wipe jar rims and threads. Cover with the 2 piece lids (the bands and the flat top) and screw the lids on tightly. Place jars in canner/stockpot. Make sure to cover jars with water at least 1-2 inches over the tops (add boiling water if necessary). Cover and bring to a gentle boil. Process 5 minutes. Remove jars and place upright on a towel and allow to cool completely. After jars cool, check seals by pressing middle of lids with finger. If lids spring back, lids are not sealed; either reprocess or store in refrigerator to consume immediately. This makes approximately 4-5 pints of jelly.
MAH HAW
Savory Minced Pork on Pineapple from Real Thai:The Best of Thailand's Regional Cooking by Nancie McDermott copyright 1992. Mah Haw translates from Vietnamese as "Horses of the Haw People", although it doesn't contain horse meat (although, I suppose, if you can't get good pork for whatever reason - or you don't eat pork for whatever reason - it probably could be made with any other type of ground meat, including horse). Can be used as an appetizer for 8 to 10 people or as a main course for 3 to 4 people.
Provided by Sean33
Categories Lunch/Snacks
Time 16m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
- Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
- If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding.
- To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly.
- Heat a wok or medium skillet over medium heat.
- Add the oil, and swirl to coat the surface of the pan.
- When oil is hot, add the Cilantro Pesto.
- Stir-fry the pesto until quite fragrant, about 2 minutes.
- Increase heat to medium high and crumble in the ground pork.
- Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
- Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
- After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance.
- If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
- Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
- Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
- Remove the hard core from the center of each slice and cut into 1-inch squares.
- You should have about 2 cups of squares.
- To serve, mound a spoonful of savory pork onto pineapple square.
- Garnish each mound with pepper strips and cilantro leaves.
- Transfer to a platter and serve at room temperature as a finger food.
Nutrition Facts : Calories 89.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 19.5, Sodium 292.4, Carbohydrate 9.6, Fiber 0.8, Sugar 7.3, Protein 7.2
MAYHAW JELLY
These small trees are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. Mayhaw jelly is considered by some to be among the finest jellies in the world. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Fruit
Time 50m
Yield 4 6-ounce jars
Number Of Ingredients 3
Steps:
- Wash mayhaws and cook with water until soft enough to mash; 10 to 15 minutes; strain well.
- Measure juice and bring to a boil.
- Add 1 cup sugar for each cup juice and cook to 225F or jelly stage.
- Pour into hot sterilized jars and seal.
Nutrition Facts : Sodium 2.4
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