What is mayhaw jelly?

Mayhaw jelly is a type of jelly made from the fruit of the mayhaw tree (Crataegus aestivalis), which is native to the southeastern United States. The mayhaw tree produces small, round, red berries that resemble crabapples or cherries.

Mayhaw jelly has a unique, tart flavor that is sweetened when made into jelly. It is often described as having a similar taste to cranberries or tart cherries. The jelly is typically clear or lightly colored, and its texture can vary from smooth to slightly chunky.

To make mayhaw jelly, the berries are first harvested and cooked down with water to extract the juice. The juice is then strained to remove any pulp or seeds, and sugar is added to sweeten it. Pectin may be added as a thickening agent. The mixture is boiled until it reaches a gel-like consistency, and then it is canned or jarred for preservation.

Mayhaw jelly is commonly used as a spread on toast, biscuits, or bagels. It can also be paired with cheese and crackers for a sweet and savory snack. Some people enjoy using mayhaw jelly in desserts, such as layering it in cakes or using it as a filling for pastries.

Mayhaw trees are often found in wetlands or along streams and rivers in the southern United States, specifically in states like Louisiana, Texas, Mississippi, Alabama, and Georgia. The fruit is typically harvested in spring when the berries are ripe and abundant. It has gained popularity among locals in the region and has become a culinary specialty.

In addition to its culinary uses, mayhaw jelly is praised for its potential health benefits. Mayhaw berries contain antioxidants, vitamins, and minerals that are believed to have various health-promoting properties. However, it is important to note that more scientific research is needed to fully understand the specific health benefits of mayhaw jelly.