| Date: |
Monday, January 1, 2001
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| Question/Topic: |
May Haw - Mayhaw - Jelly
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| 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.
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| Librarian: |
LCLCPL
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| Comments: |
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