Delicious Mayhall Jelly Recipe: Taste the Fruity Heaven

Are you ready to indulge in a delightful homemade jelly that will leave your taste buds craving for more? Look no further than the Mayhall Jelly recipe! Bursting with the tangy and sweet flavors of fresh Mayhall plums, this recipe is a guaranteed crowd-pleaser. Whether you're a seasoned jelly maker or a beginner in the kitchen, follow these simple instructions to create a jar of jelly that will impress even the most discerning palates. So, grab your apron and get ready to embark on a culinary adventure!

Introduction

Welcome to the world of homemade delights! If you have a sweet tooth and love experimenting in the kitchen, then this Mayhall Jelly recipe is perfect for you. This easy-to-follow recipe will enable you to create a delectable jelly that is bursting with the flavors of Mayhall cherries. So roll up your sleeves, put on your apron, and let's get started on this delightful culinary adventure!

Ingredients

Before diving into the cooking process, you need to gather all the necessary ingredients:

For the Jelly:

• 4 cups of Mayhall cherries
• 1 cup of water
• 2 tablespoons of lemon juice
• 4 cups of granulated sugar
• 1 package (3 ounces) of liquid pectin

For Sterilizing Jars:

• 6 half-pint canning jars with lids and rings
• Large pot for sterilizing jars

Preparation

Now that you have your ingredients ready, it's time to prepare for the cooking process:

Sterilize the Jars

Properly sterilizing the jars is crucial to ensure the longevity and safety of your Mayhall jelly. Wash the jars, lids, and rings thoroughly with hot soapy water. Rinse them well and place them in a large pot filled with boiling water. Boil the jars for 10 minutes to sterilize them. Remove them carefully using tongs and place them on a clean towel to dry.

Cooking the Jelly

Now that your jars are sterilized, it's time to start making the Mayhall jelly:

Prepare the Cherries

Wash and pit the Mayhall cherries. You can do this by gently removing the stems and using a cherry pitter or a small knife to remove the pits. Discard any damaged or overripe cherries.

Macerate the Cherries

In a large bowl, combine the pitted cherries, water, and lemon juice. Gently mash the cherries using a potato masher or a fork. Let the mixture sit for 10 minutes, allowing the flavors to meld together.

Cook the Mixture

Transfer the cherry mixture to a large pot and bring it to a rolling boil over medium-high heat. Stir in the sugar until it dissolves completely. Once the mixture reaches a rolling boil, add the liquid pectin and continue boiling for 1 minute, stirring constantly.

Test for Doneness

To check if the jelly has reached the desired consistency, perform a gel test. Take a small spoonful of the hot jelly mixture and place it on a chilled plate. Allow it to cool for a few seconds, then run your finger through it. If the jelly wrinkles and holds its shape, it is done. If not, continue boiling for another minute and repeat the test.

Jar and Seal the Jelly

The final steps involve transferring the jelly into the sterilized jars and ensuring their proper sealing:

Filling the Jars

Carefully ladle the hot jelly mixture into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean, damp cloth to wipe any spills or excess jelly from the rims of the jars.

Sealing the Jars

Place the sterilized lids on the jars and secure them tightly with the rings. Place the jars back into the large pot of boiling water, ensuring they are fully immersed. Boil the jars for 10 minutes to create a proper seal.

Cooling and Storage

Once the jars have been boiled, carefully remove them from the pot and place them on a clean towel. Allow them to cool undisturbed for 24 hours. During this time, you may hear the satisfying sound of the lids popping, indicating that a proper seal has been achieved. Store the cooled jars in a cool, dark place, such as a pantry or cupboard, for up to one year.

Conclusion

Congratulations! You have successfully created your own Mayhall jelly. This delightful homemade treat can be enjoyed on toast, biscuits, or even as a glaze for meats. Impress your family and friends with your culinary skills and savor the sweet taste of your homemade creation. So go ahead, take a bite, and indulge in the flavors of summer all year round!

How to Make Mayhall Jelly at Home

If you've ever tasted the sweet and tangy flavor of Mayhall cherries, you know just how delicious they are. One way to enjoy this delectable fruit all year round is by making Mayhall jelly at home. With a few simple steps, you can create a homemade batch of this delightful spread that will have your taste buds dancing with joy.

Gathering Ingredients: Ensure you have fresh Mayhall cherries, sugar, lemon juice, and pectin.

The first step in making Mayhall jelly is to gather all the necessary ingredients. You'll need fresh Mayhall cherries, which should be perfectly ripe for the best flavor. Additionally, you'll need sugar to sweeten the jelly, lemon juice to add a hint of acidity, and pectin to help the jelly set properly.

Washing and Preparing the Cherries: Thoroughly rinse the Mayhall cherries, remove the stems, and pit them.

Before you can start cooking the cherries, it's important to wash them thoroughly. Rinse the cherries under cold water, removing any dirt or debris. Once they are clean, remove the stems and pits. Pitting the cherries can be done using a cherry pitter or a small knife. Take care to remove the pits completely, as they can affect the texture of the jelly.

Cooking the Cherries: Place the pitted cherries in a large pot, bring to a boil, and simmer until tender.

Once the cherries are prepared, it's time to cook them. Place the pitted cherries in a large pot and add enough water to cover them. Bring the pot to a boil, then reduce the heat and let the cherries simmer until they are tender. This process helps to release the natural flavors and juices of the cherries, which will ultimately contribute to the taste of the jelly.

Extracting Juice: Using a cheesecloth or jelly bag, strain the cooked cherries to extract the juice.

After the cherries have simmered and become tender, it's time to extract the juice. To do this, you'll need a cheesecloth or a jelly bag. Place the cooked cherries in the cloth or bag, and carefully squeeze to extract as much juice as possible. Be sure to strain out any solid pieces, as you want the jelly to have a smooth consistency.

Measuring and Preparing Sugar: Measure the extracted juice and add an equal amount of sugar to a separate bowl.

Once you have extracted the juice from the cherries, it's time to measure it. Pour the juice into a measuring cup to determine the quantity. For every cup of juice, you'll need an equal amount of sugar. Measure the sugar separately and set it aside in a bowl.

Cooking the Jelly Mixture: Combine the cherry juice, sugar, and lemon juice in a pot and bring it to a rolling boil.

Now it's time to start cooking the jelly mixture. In a large pot, combine the cherry juice, sugar, and lemon juice. Stir the ingredients together until the sugar has dissolved. Once everything is well combined, bring the mixture to a rolling boil. A rolling boil is when the mixture continues to boil even when stirred.

Adding Pectin: Stir in the pectin according to the instructions on the packet and continue boiling for the recommended duration.

Pectin is a natural ingredient that helps the jelly set properly. To incorporate the pectin into the jelly mixture, follow the instructions on the packet. Typically, you'll need to stir the pectin into the boiling mixture and continue boiling for a specified duration. This step is crucial to ensure that your Mayhall jelly achieves the desired consistency.

Testing for Gel Point: Perform a gel test by placing a small amount of jelly on a chilled plate to check if it sets.

To determine if the jelly has reached the desired gel point, perform a gel test. Take a small amount of the hot jelly mixture and place it on a chilled plate. Let it cool for a few seconds, then gently push the mixture with your finger. If it wrinkles and holds its shape, the jelly is ready. If it remains liquid, continue boiling the mixture and retest after a few more minutes.

Filling and Sealing Jars: Pour the hot jelly mixture into sterilized jars, leaving a small headspace, and seal them tightly before processing in a water bath canner.

Once the jelly has reached the desired gel point, it's time to fill the jars. Make sure the jars and lids are sterilized to prevent any contamination. Carefully pour the hot jelly mixture into the jars, leaving a small headspace at the top. Wipe the rims of the jars clean, place the lids on top, and screw the bands tightly. To ensure proper preservation, process the jars in a water bath canner according to the recommended time and temperature for your altitude.

Note: Please ensure to follow proper canning practices for preserving homemade jelly for longer shelf life.

Making Mayhall jelly at home is a rewarding and delicious experience. With fresh ingredients and proper techniques, you can create a jar of this delightful spread that captures the essence of Mayhall cherries. Enjoy the sweet and tangy flavors of Mayhall cherries all year round by following these simple instructions. Your taste buds will thank you!

Mayhall Jelly Recipe

Introduction

Mayhall Jelly is a delightful and tangy treat that can be enjoyed on toast, with cheese, or even as a glaze for meats. Made from the vibrant Mayhall yellow plums, this recipe offers a burst of flavor and a touch of sweetness. Follow these simple instructions to create your very own batch of Mayhall Jelly.

Ingredients:

• 5 cups of Mayhall plums, pitted and chopped
• 4 cups of granulated sugar
• 1 tablespoon of lemon juice
• 1 packet (1.75 oz) of powdered fruit pectin

Instructions:

1. In a large pot, combine the chopped Mayhall plums, lemon juice, and powdered fruit pectin. Stir well to ensure the pectin is evenly distributed.
2. Place the pot over medium heat and bring the mixture to a rolling boil. Stir frequently to prevent sticking and burning.
3. Once the mixture has reached a boil, reduce the heat to low and simmer for 10 minutes. This will help extract the flavors from the plums.
4. After 10 minutes, remove the pot from the heat and carefully pour the plum mixture into a fine-mesh sieve or cheesecloth-lined colander. Allow the juice to strain into a bowl, gently pressing down on the solids to extract as much liquid as possible.
5. Return the strained juice to the pot and discard the solids. Add the granulated sugar to the pot and stir until fully dissolved.
6. Bring the mixture back to a boil over medium heat, stirring constantly. Continue boiling for 5 minutes, or until the jelly reaches the desired consistency. You can test this by placing a small amount of jelly on a chilled plate and checking if it sets.
7. Once the jelly is ready, carefully ladle it into sterilized jars, leaving a quarter-inch headspace. Wipe the jar rims clean and seal tightly with sterilized lids.
8. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
9. Remove the jars from the water bath and allow them to cool completely. As they cool, you will hear the satisfying pop sound indicating a successful seal.
10. Store the Mayhall Jelly in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month.

Conclusion

With its vibrant color and delightful tang, Mayhall Jelly is a versatile condiment that adds a burst of flavor to any meal. Whether enjoyed on toast or used as a glaze, this homemade jelly is sure to impress. Follow the instructions carefully, and you'll have a batch of Mayhall Jelly to enjoy for months to come.

Table: Nutritional Information (per serving)

Thank you for visiting our blog and taking the time to read our Mayhall Jelly Recipe! We hope you found the instructions easy to follow and that you are excited to give this delicious homemade jelly a try. In this closing message, we would like to share some final thoughts and tips to ensure your jelly-making experience is a success.

Firstly, we encourage you to gather all the necessary ingredients and equipment before starting the recipe. This will save you time and make the process smoother. Double-check that you have fresh Mayhall cherries, sugar, lemon juice, and pectin on hand. Also, make sure you have sterilized jars and lids ready for storing your finished jelly.

When it comes to preparing the cherries, be sure to wash them thoroughly and remove any stems or blemishes. You can use a cherry pitter to remove the pits, or if you don't have one, a small paring knife will do the trick. Remember to wear an apron and gloves while handling the cherries to avoid staining your clothes or hands.

Once you have prepared the cherries, follow the step-by-step instructions provided in our blog post. Pay attention to the cooking times and temperatures, as this will determine the consistency of your jelly. Be patient during the simmering and stirring process, as it is crucial for the flavors to meld and the jelly to thicken properly.

In conclusion, making Mayhall jelly at home can be a rewarding and enjoyable experience. Whether you decide to spread it on toast, use it as a glaze for meats, or gift it to your loved ones, we are confident that your homemade jelly will be a hit. Don't hesitate to reach out to us if you have any questions or need further assistance. Happy jelly-making!

People Also Ask about Mayhall Jelly Recipe

1. How long does it take to make Mayhall jelly?

Making Mayhall jelly typically takes around 1 to 2 hours, including preparation and cooking time.

2. What are the ingredients needed for Mayhall jelly?

To make Mayhall jelly, you will need the following ingredients:

• 5 cups of Mayhall cherries
• 4 cups of granulated sugar
• 1 package of powdered pectin
• 1/4 cup of lemon juice
• Water

3. Can I use frozen Mayhall cherries for the jelly?

Yes, you can use frozen Mayhall cherries for the jelly. However, make sure to thaw them before starting the recipe.

4. How should I prepare the Mayhall cherries?

To prepare the Mayhall cherries for the jelly, follow these steps:

1. Wash the cherries thoroughly and remove any stems or leaves.
2. Pit the cherries using a cherry pitter or a small knife.
3. Chop the cherries into smaller pieces or leave them whole, depending on your preference.

5. What is the process of making Mayhall jelly?

The process of making Mayhall jelly involves the following steps:

1. In a large pot, combine the prepared Mayhall cherries with water and lemon juice.
2. Bring the mixture to a boil and let it simmer for about 10 minutes.
3. Remove the pot from heat and strain the juice from the cherries using a jelly bag or cheesecloth.
4. Measure the extracted juice and return it to the pot.
5. Add the powdered pectin and bring the mixture to a rolling boil.
6. Gradually add the sugar while stirring continuously until it dissolves completely.
7. Allow the jelly to boil for 1 minute, then remove it from heat.
8. Skim off any foam that may have formed on the surface of the jelly.
9. Pour the hot jelly into sterilized jars and seal them tightly.
10. Let the jars cool completely before storing them in a cool, dark place.

6. How long can I store Mayhall jelly?

Properly sealed and stored Mayhall jelly can be kept for up to a year in a cool, dark place. Once opened, it should be refrigerated and consumed within a few weeks.

7. Can I adjust the sweetness of Mayhall jelly?

Yes, you can adjust the sweetness of Mayhall jelly by adding more or less sugar according to your taste preference. However, altering the sugar quantity may affect the jelly's consistency and shelf life.

Enjoy making and savoring your homemade Mayhall jelly!