If youve ever tasted m ayhaw jelly, youll agree its

am ong the finest, m ost delicious in the w orld. Its

m any colors can range from yellow to light pink, to
bright red, to a reddish-brow n. And the jelly has a
unique arom a and indescribably delicious, w ild-fruity
flavor.
M ayhaw jelly has not been easy to find because
the m ayhaw tree historically has grow n m ainly in
Louisiana river bottom s and sw am py areas. M any of
these areas have been cleared of trees by developers
or the land has been posted, m aking m uch of the w ild
crop inaccessible to fam ilies w ho m any years ago
counted on m ayhaw picking as an annual fam ily
outing.
Today, the m ayhaw is grow n in fam ily orchards for
its fruit and as a beautiful addition to the hom e
landscape, thanks to retired W ebster Parish m er-
chant Sherw ood Akin of Sibley. W hat began as a
single seedling transplanted from the nearby w oods
by him som e 30 years ago is now a m ayhaw orchard
of m ore than 1,000 trees.
Akins enthusiasm about cultivating and m arketing
the m ayhaw attracted the attention of Louisiana
Agricultural Experim ent Station scientists and
extension personnel. Research studies have been
under w ay at several LSU AgCenter experim ent
stations and extension personnel are w orking w ith
producers to develop orchards and expand the
m arket for m ayhaw products.
A Louisiana M ayhaw Association m eets annually
to enhance the efforts of producers and users.
What is the Mayhaw?
The m ayhaw is the fruit of the thorny haw thorne
tree. This sm all, round reddish fruit is about 1/2- to
3/4-inch in diam eter and resem bles a crabapple. It
ripens from m id-April to early M ay, hence the nam e
m ayhaw. The tree flow ers in February and M arch
w ith a profusion of w hite blossom s. After frost, the
leaves turn a beautiful yellow.
The m ayhaw is a w ild native fruit tree found along
river bottom s and sw am ps from the Trinity River of
Texas, east to Georgia and Florida, and throughout
Louisiana. Although the tree is naturally found in
w et, shady sites, it is w ell adapted to drier, better-
drained land and produces m ore and better fruit in
full sunlight. The trees are long-lived and can pro-
duce fruit for m ore than 50 years. They are m ore
resistant to disease and can w ithstand low tem pera-
tures better than com m on fruit trees. LSU AgCenter
research scientists at Calhoun are testing pesticides
to find one that is effective in M ayhaw production.
Mayhaw Production
Com m ercial m ayhaw orchards of all sizes are
being planted. Tw enty-three parishes each report
from one to 65 acres planted w ith cultivated
m ayhaw s, producing m ore than 100,000 pounds.
Grant Parish leads the state w ith the largest num ber
of acres as w ell as total pounds produced. Approxi-
m ately 25,000 pounds of native m ayhaw s are har-
vested.
Com m ercial production of m ayhaw jelly began
about 1992. The latest developm ent w as the estab-
lishm ent of Grant Fruit Processing by Elm er
Langston, m ayhaw producer in Grant Parish, and
retired engineer Charlie Hutchins. This processing
plant has developed a successful m ethod to concen-
trate m ayhaw juice w hich is packaged and sold w ith
pre-m easured pectin and instructions for adding
sugar and m aking jelly.
A num ber of sm all hom e businesses are m aking
and selling gourm et m ayhaw jelly.
The The
The The The
Mayhaw Mayhaw
Mayhaw Mayhaw Mayhaw
Out of the Swamp
and Into
the Orchard
Using Mayhaws
The m ayhaw fruit is m ost often used for m aking
jelly; the juice w ill also m ake delicious syrup and
w ine. The pulp is som etim es m ade into jam s, butters
and pies. M ayhaw juice or syrup is also used for
punches, ice cream topping and to add flavor to
sauces for m eat, poultry and barbecue. The fully ripe
fruit is edible raw but not desirable for eating out-of-
hand.
Nutritional Value
The m ayhaw is m ost often used in jelly, w hich w e
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 Departm ent show ed that raw
m ayhaw s are a good source of ascorbic acid (vitam in
C) and beta carotene, w hich becom es vitam in A
inside the body. In addition, they contain sm all
am ounts of m inerals such as copper, iron, m agne-
sium and potassium . M uch of the ascorbic acid,
how ever, is destroyed in cooking jelly.
Harvesting Mayhaws
W hen the m ayhaw s are ripe
in April and early M ay, you
can shake the tree and
gather the fruit from a
bed sheet or piece of
plastic spread under the
tree. LSU Agricultural
Center scientists are using
large nets under the trees to
catch the berries as they fall.
The netting is used instead of
plastic because it breathes and the
berries are not dam aged. Old-tim ers recall scooping
up the m ayhaw s w ith a bucket as the fruit floated on
the w ater in stream s or bogs.
Amount to Gather:
One gallon (4 quarts) or about 4 1/2 pounds of
m ayhaw s w ill yield about 12 cups of strained, flavor-
ful juice, enough for three batches of jelly. Tw o quarts
of m ayhaw s cooked w ill yield 6 cups of fruit and
about 2 cups of pulp w hen the drained fruit is put
through a food m ill.
Freezing Mayhaws
M ayhaw s are generally cooked, the juice strained
and m ade into jelly or syrup. Or it is frozen or
canned to m ake fresh jelly year-round. If youre in a
hurry or have a large quantity of fruit, freeze the
m ayhaw s w hole. Its best to rem ove trash, decayed or
dam aged fruit. W ash, drain and package in airtight
freezer bags or containers. They can be frozen
w ithout cleaning, too. Sort and clean w hile still
frozen and before w ashing w hen ready to cook. They
w ill hold a year or longer. M ilk jugs are also accept-
able for short-term storage of fruit.
Cooking Mayhaws for J uice,
J elly or Syrup
The m ost im portant thing in m aking jelly is to
begin w ith a juice (jelly stock) that has a full-bodied,
m ayhaw flavor. If too m uch w ater is used in cooking,
the unique fragrance and taste w ill not m atch up to
w hat is expected in quality jelly.
To Prepare J uice or J elly Stock:
Sort m ayhaw s, rem oving decayed fruit and trash.
You can leave the tiny stem s and dark blossom end
on the fruit. W ash thoroughly. M easure or w eigh fruit
and put in large saucepan. For each gallon (4 quarts
or about 4 1/2 pounds) of m ayhaw s, cover w ith 3
quarts (12 cups) of w ater. For 2 quarts of
fruit (a little over 2 pounds), cover
w ith 6 cups w ater. Bring to a
boil, cover and cook
gently for about 30
m inutes.
Cool and drain juice
first through a colan-
der, pressing fruit lightly
w ith the back of a spoon.
Then strain the juice through
tw o or three thicknesses of
dam p cheesecloth, through a jelly
bag or a clean thin w hite cloth.
Leave the sedim ent w hich settles to
the bottom .
From 1 gallon of m ayhaw s you should have about
12 cups of strained juice. This w ill m ake three
batches of jelly.
Som e people recook the m ayhaw s a second tim e,
m ixing the juice w ith the first cooking. But flavor
m ay not be quite as distinct. If you choose to recook
the fruit, add about 6 cups of w ater for the original 4
quarts of m ayhaw s. M ash the fruit, bring to a boil
and sim m er for about 10 m inutes. Repeat the drain-
ing and straining process.
T TT TTo freeze juice: o freeze juice: o freeze juice: o freeze juice: o freeze juice:
Its easy to freeze the juice for m aking fresh jelly
year round. Put 4 cups of juice (for one batch of jelly)
in an airtight container--glass jar, rigid plastic
container or heavy plastic freezer bag. Leave 1/2-
inch headspace in rigid containers or 1 inch in glass
jars to prevent breakage.
T TT TTo can juice: o can juice: o can juice: o can juice: o can juice:
Heat juice to sim m ering. Pour into sterilized jars,
seal w ith prepared new lids and process in a boiling
w ater bath canner for 10 m inutes, pints and quarts.
(See Canning Louisiana Fruits, Extension Publication
Num ber 1892.)
Mayhaw J elly
4 cups strained juice
1 box pow dered pectin
5 1/2 cups sugar
M easure juice into a large pot (about 8- to 10-
quart size). M ix pectin thoroughly w ith juice and bring
quickly to a hard, rolling boil, stirring occasionally.
Add all the sugar at one tim e. Stir until sugar dis-
solves, and bring again to a full rolling boil (a boil that
rises to the top and cannot be stirred dow n). Boil hard
for 1 m inute and 15 seconds, stirring constantly.
Rem ove from heat; skim off foam w ith a m etal spoon.
Pour at once into sterilized jelly jars, leaving 1/4-inch
headspace. W ipe jar edge w ith a dam p tow el, and seal
w ith new lids according to m anufacturers instruc-
tions. M akes about 6 half-pint jars.
Note: Note: Note: Note: Note: You can process 5 m inutes in a boiling w ater
bath to ensure a good seal.
Low m ethoxyl pectins are available for m aking jelly
w ith less sugar.
Luscious Mayhaw Syrup
Prepare juice as for jelly stock. M ake a delicious
syrup for pancakes, french toast, w affles, pies and for
a flavorful ingredient in salad dressing, m eat sauces
and other dishes.
For Syrup:
1 1/4 cups juice
1 1/2 cups sugar
plus
1/4 cup w hite
corn syrup*
(or 1/4 cup
m ore sugar)
M ix ingredients in saucepan large enough for
m ixture to boil freely. Stir to dissolve sugar. Bring to a
full rolling boil that cannot be stirred dow n. Boil about
7 or 8 m inutes, or to 220 degrees F on candy ther-
m om eter. Rem ove from heat, skim w ith a m etal spoon
and pour into sterilized syrup bottles or jars; seal and
refrigerate.
For long-term storage, fill half-pint or pint can-
ning jars to w ithin 1/4 inch of top; seal and process
in a boiling w ater bath canner for 10 m inutes. M akes
about 2 half-pints.
*Using part corn syrup adds thickness w ithout
extra sw eetness.
Sweet and Sassy Honey Mustard
M ix equal am ounts of prepared honey m ustard
and m ayhaw jelly. Add a dash or so of W orcestershire
sauce and raisins. Heat. Great tasting sauce, glaze or
m arinade for ham , cocktail sausages, chicken and
pork.
Mayhaw Party Punch
2 gallons m ayhaw juice
4 quarts pineapple juice,
unsw eetened (alm ost 3
46-ounce cans)
8 cups sugar
3 packages straw berry fruit
drink m ix (about 4 teaspoons)
4 liters ginger ale or lem on-lim e
carbonated beverage
Pineapple sherbet (optional)
M ix all ingredients except ginger ale. Chill. Add
ginger ale w hen ready to serve. Add 1/2 gallon
pineapple sherbet to punch bow l to m ake it special.
Or, add ice ring w ith cherries or other garnishes.
M akes about 125 punch cups (4 oz.) w ithout sherbet.
Each serving provides 110 calories, 27.5 gm carbo-
hydrate, 5.2 m g vitam in C.
Laneys Mayhaw Pound Cake
1 box French vanilla cake m ix
1 cup m ayhaw juice and pulp
2/3 cup sugar
1/2 cup corn oil
4 eggs
Set oven at 350 degrees F. M ix last four ingredi-
ents. Add to cake m ix in m ixer and beat at m edium
speed for six m inutes. Pour batter into sprayed bundt
pan and bake for 40 m inutes or until done. Let cool
for 5 m inutes; turn onto cake plate and glaze pow -
dered, 1/2 cup m ayhaw juice and tw o tablespoons
m elted m argarine for glaze.
Mayhaw-Pecan Tarts (or Pie)
Cream Cheese Pastry:
1 3-ounce package cream cheese, softened
1 stick m argarine, room tem perature
1 cup flour (m aybe slightly m ore)
Blend cream cheese and m argarine; stir in flour
and m ix until sm ooth. Form into ball. Use fingers to
press 3/4-inch m arble-sized portions into sm all
m uffin tins. Fill w ith m ayhaw -pecan pie filling and
bake. Enough for 48 thin pastry shells.
Mayhaw-Pecan Filling:
1/2 cup sugar
1 cup m ayhaw syrup
(or m elted jelly)
2 tablespoons stick
m argarine
3 eggs, beaten
1/2 teaspoon vanilla
1 cup pecans, chopped
M ix sugar, syrup and m argarine and heat on low
heat until sugar is dissolved. Gradually add w arm
m ixture to beaten eggs and vanilla. For tarts, put a
few chopped pecans in unbaked tart shells and pour
m ixture over them until 2/3 full. Bake at 350 degrees
F for about 25 m inutes. For a pie, add pecans last
and pour into pastry shell. Bake as usual. Freezes
w ell. Enough filling for 48 sm all tarts. Each tart
provides 69 calories, 8.9 gm carbohydrate, 3.5 gm
fat.
Mayhaw Cheese Ring
1 pound sharp cheese, grated
1 cup chopped pecans
3/4 cup m ayonnaise (light)
1/4 cup m inced onion
1 clove m inced garlic
1/4 teaspoon cayenne pepper
dash hot sauce
1 cup m ayhaw jelly
Com bine all ingredients except jelly and m ix w ell.
Chill. Form into m old or ring. Fill ring w ith m ayhaw
jelly. Garnish w ith parsley. Serve w ith crisp crack-
ers. Serves 24. Each serving provides 151 calories,
13 gm carbohydrate, 10.4 gm fat.
Mayhaw Christmas Pepper J elly
4 cups m ayhaw juice
1 package pow dered pectin
5 1/2 cups sugar
1/4 cup fresh, seeded, chopped jalepeno
peppers
1/4 cup fresh, seeded, chopped red hot chili
peppers (or other red hot peppers)
1/2 cup vinegar
Add 1/2 cup sugar and pectin to m ayhaw juice.
Bring to a boil, stirring constantly. Add rem ainder of
sugar and bring to 200 degrees F (a sim m ering boil).
Sim m er for 15 m inutes. Skim foam . Add chopped
peppers and vinegar. Sim m er for 20 m inutes longer.
Pour quickly into sterilized jars and seal. Invert 3 or
4 tim es during the next 30 m inutes. M akes about 6
half pint jars.
Serve over cream cheese w ith crackers.
Visit Our Web site: www.lsuagcenter.com
Ruth M. Patrick, PhD, LDN, Nutrition Specialist (retired)
Acknowledgment: Grateful appreciation is expressed to Sherwood Akin of Sibley, La., for inspiring and motivating us to begin the mayhaw
project in Louisiana. Also, to Jane Jones, Extension home economist in Grant Parish, and to others for developing and testing recipes.
Louisiana State University Agricultural Center
William B. Richardson, Chancellor
L. J. Guedry, Executive Vice Chancellor
Louisiana Agricultural Experiment Station
William H. Brown, Vice Chancellor and Director
Louisiana Cooperative Extension Service
Paul D. Coreil, Vice Chancellor and Director
Pub. 2484 6/2002 Rev. On-line Only
Issued in furtherance of Cooperative Extension work, Acts of Congress of May 8 and June 30, 1914, in cooperation with the United States
Department of Agriculture. The Louisiana Cooperative Extension Service provides equal opportunities in programs and employment.