Volume 1, Issue 9 May 2010 Preserving Food Safely L S U A I N S I D E T H I S I S S U E : Mayhaws 1 FAQ’s 1 Mayhaw Christmas Pepper Jelly 2 Sweet & Sassy Honey Mustard 2 Mayhaw Party Punch 2 Websites 2 G C E N T E R W W W . L S U A G C E N T E R . C O M Mayhaws The mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about 1/2- to 3/4-inch in diameter and resembles a crabapple. It ripens from mid-April to early May, hence the name mayhaw. The tree flowers in February and March with a profusion of white blossoms. After frost, the leaves turn a beautiful yellow. They are starting to ripen now and look similar to small cranberries. The mayhaw is a wild native fruit tree found along river bottoms and swamps throughout Louisiana. The trees are long-lived and can produce fruit for more than 50 years. There are several local growers now selling mayhaw trees and/or berries. If you can’t find any, there is a La. Mayhaw Growers Association. You can visit their website (www.mayhaw.org) for recipes, information on growing mayhaws, and where you can purchase some from a local grower. (One of the mayhaw growers listed in Arcadia, R.T. Sherrill, is where I bought my Mehu-Lisa juicer) Mayhaws are generally cooked, the juice strained and made into jelly or syrup. Or it is frozen or canned to make fresh jelly year-round. If you’re in a hurry or have a large quantity of fruit, freeze the mayhaws whole. It’s best to remove trash, decayed or damaged fruit. Wash, drain and package in airtight freezer bags or containers. They can be frozen without cleaning, too. Sort and clean while still frozen and before washing when ready to cook. They will hold a year or longer. Milk jugs are also acceptable for short-term storage of fruit. It’s also easy to freeze the juice for making 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. For more recipes on making mayhaw jelly, mayhaw pound cake and much more, visit the LSU AgCenter website, and look for the Mayhaw bulletin. Frequently Asked Questions ?????? Can I use honey in my jelly recipes for a sweetener? Yes, if you use the No Sugar Added Pectin, they have instructions on their enclosed flyer to use honey as a sweetener. Do you have a recipe for strawberry preserves that does not contain pectin? There is a recipe for a cooked version of strawberry preserves on the LSU AgCenter website. You need to log on at www.lsuagcenter.com, click on publications (on top), catalog, then food preservation. A list of publications will come up and the strawberry bulletin, It’s Strawberry Time, should be listed. It has lots of great recipes and information on strawberries. V o l u m e 1 , I s s u e 9 P a g e r e c i p e s Mayhaw Christmas Pepper Jelly (This is good if you like a little heat!) 4 cups mayhaw juice 1 package powdered 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 mayhaw juice. Bring to a boil, stirring constantly. Add remainder of sugar and bring to 200 degrees F (a simmering boil). Simmer for 15 minutes. Skim foam. Add chopped peppers and vinegar. Simmer for 20 minutes longer. Pour quickly into sterilized jars and seal. Invert 3 or 4 times during the next 30 minutes. Makes about 6 half pint jars. Serve over cream cheese with crackers. Sweet and Sassy Honey Mustard Mix equal amounts of prepared honey mustard and mayhaw jelly. Add a dash or so of Worcestershire sauce and raisins (optional). Heat. Great tasting sauce, glaze or marinade for ham, cocktail sausages, chicken and pork. Or you can use it as a salad dressing. Mayhaw Party Punch 2 gallons mayhaw juice 4 quarts pineapple juice, unsweetened (almost 3 46-ounce cans) 8 cups sugar 3 packages strawberry fruit drink mix (about 4 teaspoons) 4 liters ginger ale or lemon-lime carbonated beverage Pineapple sherbet (optional) Mix all ingredients except ginger ale. Chill. Add ginger ale when ready to serve. Add 1/2 gallon pineapple sherbet to punch bowl to make it special. Or, add ice ring with cherries or other garnishes. Makes about 125 punch cups (4 oz.) without sherbet. Websites to visit: www.freshpreserving.com (Ball website), www.uga.edu/nchfp., National Center for Home Food Preservation www.lehmans.com (Lehmans catalog, canning supplies, juicer, under kitchen on website www.canningpantry.com (lots of supplies, food mills, personalized labels, pressure cookers, etc.) www.lsuagcenter.com (click on publications, catalog, food and health, canning) www.soeasytopreserve.com (to order the book or DVD from Georgia Extension Service) www.surejell.com (recipes and information on sure-jell products) www.mayhaw.org It is the policy of the Louisiana Cooperative Extension Service that no person shall be subjected to discrimination on the grounds of race, color, national origin, gender, religion, age or disability. Prepared by: Kathy Mauthe Extension Agent Tangipahoa Parish P.O. Box 848 Amite, La. 70422 985-748-9381 kmauthe@agcenter.lsu.edu www.lsuagcenter.com 2