The Mayhaw Jelly from Texas Traditions comes from the Mayhaw Tree of the lush, boggy Big Thicket in East Texas and gives us the light, fruity and timeless taste of this succulent, slightly tart jelly. Similar to the taste of a crabapple, its unique flavor fits well with toast in the morning, or as a glaze on pork tenderloin.
Explore the authentic tastes of the award-winning Culinary Folk Art – the dedication to the roots of Texas cuisine. It’s a legacy born of simpler times, when family and friends gathered around the table every day and enjoyed the tastes and textures of the Texas countryside. Texas’ diverse history includes 26 ethnic groups. These varied cultures, combined with the need to adapt available ingredients to Texans’ taste, have influenced Texas culinary heritage
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10 oz. jar
Mayhaws are native to the swamps and lowlands of the Gulf Coast states in the US. They have been collected from wild trees by deep-southerners since antebellum times, and are rarely cultivated in orchards still today.
Mayhaw Jelly is a rare delicacy made from the tart red berry that grows in the swamps and bogs of Big Thicket in East Texas. Mayhaw trees grow wild in such a small geographical area. The Mayhaw Tree is in the hawthorne family, a distant cousin of the rose. The plant grows like a small tree and bears fruit that look like small crab apples. The tree has ample thorns that cause a person to gather fruit carefully.
Color is critical for jelly makers. Coral jelly is preferred, but not all mayhaws will make coral colored jelly. They come in red, orange and yellow. Some reds are almost purple and some are a red/yellow combination.
In the wild, mayhaws from a single tree usually ripen in two to three weeks. This is acceptable for mayhaw trees in the garden where the owner can harvest fruit as it ripens. Fruit can be kept until enough is harvested to make jelly or processed to produce juice that is stored for making jelly later.