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Date: Monday, January 1, 2001 
Question/Topic: May Haw - Mayhaw - Jelly 
Answer/Pointer: May Haw, a hawthorn, Crataegus aestivalis, of the southern United States, having a juicy fruit that ripens in May, used for making jelly and preserves (Webster's New 20th Century Dictionary, unabr, 1975). See: Trees of Northern Florida, by Herman Kurz. 582.16 Kur, p. 151 Native Trees of Florida, by Erdman West. 582.16 W516, p. 77 May Haw Jelly: Cook 1 pound mayhaws (part underripe) with 2 cups water until tender enough to mash. Strain the juice and add 3/4 cup of sugar for each cup of juice. Cook rapidly to the jelly stage. Pour into hars and seal. (The Foxfire Book of Appalachian Cookery, 641.5975 Fox [AsmLst]) For more detailed directions for making Mayhaw jelly and jellies in general, see article in Problem Box under May Haw from Tallahassee Democrat 5/18/95, p. 7B, Food Facts column by Ann Parramore. 
Librarian: LCLCPL 

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