Louisiana Mayhaw Association

 

Mayhaws

Mayhaw Blossoms

Mayhaws

Mayhaws

 



New Recipes





Mayhaw Ice Cream



First you have to freeze about 1-1.5 gallon of good juice...say 5%. Next you set it out to thaw and as it thaws you pour off the first 3-6 cups of juice. This juice should have a brix of from 9-10 or even 12 (% soluble solids). You will need 3 cups per my 6 quart recipe.

My White Mountain machine makes up to 6 quarts so that is what I make. You can go on line and their web site will have recipes for small amounts.

Scald (just below boiling) 2 cups milk and 3-4 cups of sugar along with about 1/2 teaspoon salt. Don't boil the milk.

You will need from 6-10 egg yolks. I have used 8-9 lately.

"Temper" the beaten egg yolks by slowly pouring in about 1/3 C of the hot milk mixture into the beaten egg yolks while you whisk the yolks.

After you have added about 1-1.5 cups of the milk to the eggs, you add the eggs mixture into the milk mixture slowly while whisking it. The object is to incorporate the eggs into the hot liquid without making scrambled eggs.

Next add 2 cups 1/2 and 1/2 (a pint) and 4 cups of heavy cream (a quart) and heat over a medium to medium-low burner until the mixture thickens and "coats" the back of a metal spoon. I use a thermometer and look for it to reach 180 degrees. Stir occasionally as it heats.

Do not boil the mixture or bad things are supposed to happen.

Remove from heat and add 1 tablespoon of good vanilla extract and the 3 cups of strong mayhaw juice and mix well.

I transfer the mixture to a thin-walled metal bowl and cover the surface of the mixture with plastic wrap to keep a skin from forming as it cools.

I set the bowl aside for about an hour and then I put it in the refrigerator until it is completely cold. I get up early so I do this part in the morning and then churn the mixture that evening or the next morning.

Because the mixture is cold, the churning should only take 30-40 minutes. The instructions say that any further churning does not help. All churning does is to add air to the mixture and cool it some more but it will not "freeze" it.

You need to transfer the aerated custard to a freezer to get it hard. Because it has so much cream and egg yolks, it does not get rock hard.

As a variation I had added one 8 oz jar of strong mayhaw jelly to the mixture just before churning it or half way through churning it to give it a bigger mayhaw flavor.

I have not added anything like chocolate chips (white or regular) yet but I would bet that adding white chips would be a good thing.

There you have it.


John McLure



Mayhaw Brandy




Start with clean dry mayhaws, use a potato masher and gently break the skins. Place the mayhaws in a glass gallon jar. For every cup of mayhaws, add 2 cups of sugar. Cover the sugar and mayhaws with vodka and stir well. Cover with lid.
Once a week stir the mixture using a wooden spoon. At the end of 9 weeks strain using a jelly bag. You will need to strain at least 3 times to remove all of the sediment. Once the brandy is clear, bottle in glass containers with snug fitting lids.
Sugar may be adjusted to taste. If you like a sweeter brandy, add more sugar, if you prefer a dryer brandy, add less sugar.

Shirley Lord



Jimmy’s Mayhaw Wine


Items Needed:

1 - 5 gallon bucket
2 - 5 gallon carboys
1 - hydrometer
1 - plastic bubbler airlock
1 - large stainless steel spoon
1 - large funnel
30 - wine bottles
30 - corks
1 - corker

Ingredients:

5 gallons mayhaw juice
5 crushed campden tablets
2 tsps. pectic enzyme
7 lbs. sugar
5 tsps. nutrient
1 pkg. Lalvin wine yeast
1 tsp. Potassium sorbate

All items must be sterilized before coming in contact with any ingredients.


Pour 1 gallon of mayhaw juice into 5 gallon bucket. Add crushed campden tablets, pectic enzyme, nutrient, and 5 lbs. sugar to juice. Mix well with stainless spoon. Add remaining juice to bucket and mix again. Check mixture with hydrometer. Sugar level must be 1.090, if not, add sugar until desired level. Transfer juice into carboy; fill to 2 inches below top of carboy. Cover top with cloth. Let stand for 24 hours. Add yeast, then put plastic bubble airlock on top of carboy. It is natural for wine to be cloudy. After 7 to 10 days, when yeast is no longer active, siphon into second sterilized carboy. DO NOT siphon settlement at bottom of first carboy. Let stand for 3 months. Repeat process until wine is clear. The longer the wine bulk ages the better the wine. Add sugar to taste, add potassium sorbate and mix well. Pour wine into bottles. Cork with corker. Wine is ready to drink.

Jimmy D. Leger



Mayhaw Wine


11 quarts water
11 quarts mayhaws
8 pounds sugar
1 package wine yeast
1/2 teaspoon wine stabilizing potassium per gallon wine


Put 11 quarts water in a 16 quart stainless steel stock pot and let it get hot. Dissolve 4 pounds sugar in the hot water. Add 11 quarts mayhaws. Let mixture come to a boil. Simmer 5 minutes. Mash fruit. Pour in 3 large stainless dishpans. Cool to 105 degrees. Take out 8 ounces of juice and add 1 package of wine yeast to it. Mix well and add back to a pan of the mayhaw mixture. Take the pans to the cellar. Pour in a 5 gallon plastic water jug. Insert a 3/8 inch tube through a hole in the cap of the jug above the liquid. Seal around the tube with bees wax. Put the other end of the tube in a gallon jug of water. Let it work 3 weeks. Fruit will start to sink to the bottom of the jug. Strain into a stock pot. Add 4 pounds of sugar. Pour mixture in a glass 5 gallon jug. Put the tube from the jug into a gallon of water again. Seal around the tube in the 5 gallon jug. Let mixture work 3 weeks. Siphon into 1 gallon glass jugs. Add 1/2 teaspoon wine stabilizing potassium to each jug. Let it set 4 or 5 weeks until all particles settle to the bottom. Siphon into wine bottles. Leave 3 months before drinking. Keep in cellar at 65-68 degrees.

Marie Birkhead



Mayhaw Wine


2.5 gallons mayhaw
4 lbs. sugar
1 pkg. yeast
(place in 5 gallon bottle)

  1. Fill up all but 6 inches from neck with water, shake well.
  2. Place a hose in jar about 4 inches from the liquid. Duct tape real good around jar.
  3. Place other in a quart jar of water.
  4. Place in a sunny place in yard.
  5. When mayhaw falls to the bottom
  6. Strain juice from bottle through cheesecloth and throw berries away.
  7. Place juice back in bottle and add 4 lbs. more sugar and re-tape hose around jar and shake well.
  8. Let set in sun until it totally stops working. (When there are no more bubbles) Strain through cheesecloth twice and put in bottles




Mayhaw Squares


1/2 cup margarine
1 cup brown sugar
1 cup mayhaw pulp
1 teaspoon baking powder
1 3/4 cups flour
1 cup sugar
2 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda


Cream margarine and sugars. Add eggs and pulp. Beat well. Add dry ingredients and mix until smooth. Pour into greased baking pan 15 1/2 x 1/2 x 1/8. Bake at 350 degrees for 25 minutes or until brown.
The Mayhaw Patch
James M. Eaves, Sr.





Mayhaw Butter


3 cups pulp
3 cups sugar
1 cup mayhaw juice


Mix together and cook over medium high heat and bring to boil. Cook one minute and put into prepared jars. Seal. Stir constantly as this will stick.

Linda Hoggatt



Jalapeno-Mayhaw Jelly

4 cups mayhaw juice
4 cups sugar
1 box sure-jell
1/8 lb. jalapeno peppers chopped fine

Bring juice, peppers and sure-jell to a full boil. Add sugar. Bring to a full boil for 1 minute. Ladle into hot jars and seal.

The Mayhaw Patch
James M. Eaves, Sr.




Sugar Free Mayhaw Jelly


6 cups mayhaw juice
3 1/8 cups mayhaw juice
3 1/8 cups water
45 drops red food coloring
2 oz. sugar free pectin
1 tbs. + 1 tsp. Splenda


Put 6 cups juice in one pot with Splenda. Set on burner to get warm. Put 3 1/8 cups juice + 3 1/8 cups water and food coloring in separate pot. Bring to boil. Remove from heat. Add pectin and mix well. Pour into other pan with juice and Splenda and mix well and cook until boiling. Stir constantly as this will stick and burn easy. Remove from heat, skim off foam, pour in jars and seal.

Linda Hoggatt



Mayhaw Jelly


5 cups juice
7 1/2 cups sugar
1.35 oz. pectin


Heat juice and add pectin. Bring to a boil and add sugar. Bring to boil again and boil for 30 seconds. Remove from heat and spoon off foam. Place in jars.

Spec Sherrill



Mayhaw/Honey Jelly


3.5 cuts mayhaw juice
1 box powdered fruit pectin
1.5 cups honey
1 pat butter
5 cups sugar
Combine mayhaw juice, honey, pectin, and butter (to help prevent foaming) in a large sauce pan or pot. Bring to a rolling boil. Add sugar all at one time. Bring back to rolling boil, reduce heat slightly, but continue to boil for at least 1 minute until juice will sheet across a cold fork. Remove from heat and skim foam off with a metal spoon. Place in jars, skim again. Wipe rims of any jelly with a clean, wet cloth. Seal with lids and bands, turn upside down for 5 minutes, then turn right side up.

Yields 55-60 oz.

    Note: Honey should not be fed to infants under 1 year old.
    Note: Honey is sold by weight, not volume. The 1.5 cups called for is about 1 pound of honey.
    Note: After pouring the honey into the cooking pot, heat the measuring cup (non-metallic) for 5-10 seconds in a microwave oven to remove the last bit of honey.

Paul Whitehead



Mayhaw Jelly


5 cups mayhaw juice
5 cups sugar
1 box sure-jell (pectin)
1/2 teaspoon butter


Stir pectin into juice in sauce pan. Add 1 teaspoon butter to reduce foaming. Bring mixture to full rolling boil on high heat. Stir in sugar quickly. Return to full rolling boil and boil 2 minutes. Remove from heat. Skim off any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 or 2 inches. Cover, bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool. After jars cool, check seals. Let stand 24 hours at room temperature. Store in cool dark place.

Marie Birkhead



Mayhaw Jelly


4 cups mayhaw juice
5 cups sugar
1 pkg. pectin
1 drop squeeze margarine


Put juice and pectin in pot and bring to a rolling boil, stirring constantly. Pour sugar in and bring back to a rolling boil and cook for 2 minutes. Remove from heat, skim off foam and pour into prepared jars and seal.

Linda Hoggatt



Mayhaw Syrup


2 cups mayhaw juice
1 cup sugar
1 cup corn syrup
1/4 teaspoon butter


Mix all ingredients in a sauce pan. Bring to a full rolling boil. Boil 18-20 minutes. Pour in 2 half pint jars. Seal and process 5 minutes.

Marie Birkhead



Mayhaw Flan Dip


3 cups grated cheddar cheese
4-5 finely chopped green onion tops only (small onions work better)
1 1/2 cups chopped pecans
1/3-1/2 cups mayonnaise
Mayhaw butter (cold)


Mix first 4 ingredients well and press in a flan pan. (If you don’t have a flan pan, use a pie plate as it will work the same.) It dumps out of pan easier if you place saran wrap in the pan before filling. Refrigerate overnight then dump on a serving tray and top with mayhaw butter. Serve with your favorite crackers.

Linda Hoggatt



Mayhaw-Kumquat Marmalade


1 cup kumquat mixture
3 cups mayhaw juice
4 1/2 cups sugar
1/2 teaspoon butter
1 box fruit pectin


Remove the rind from approximately 1 pounds of fresh kumquat, slice into thin slices and set aside. Add a small amount of water to the pulp and heat to approximately 180 degrees F for one minute while stirring and mashing the pulp. Let cool, strain and add the juice to the sliced rind. Combine 1 cup of this mixture with the mayhaw juice, pectin and butter and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water bath for 5 minutes.

Cecil Norris




 
Louisiana Mayhaw Association, Inc., P.O. Box 382, Jackson, LA 70748
Email: office@mayhaw.org
www.mayhaw.org