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Canning Mayhaw Syrup


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Mayhaw Syrup

(A delicious syrup for pancakes, french toast, waffles, pies and for a flavorful ingredient in salad dressing, meat sauces and other dishes.)

  • 1 1/4 cups juice (see Making Mayhaw Juice below)
  • 1 1/2 cups sugar
  • 1/4 cup white corn syrup* (or 1/4 more sugar)
    *Using Part corn syrup adds thickness without extra sweetness.

Yield:  About 2 pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars. Mix ingredients in saucepan large enough for mixture to boil freely. Stir to dissolve sugar. Bring to a full rolling boil that cannot be stirred down. Boil about 7 or 8 minutes, or to 220F on candy thermometer. Remove from heat; skim foam off with a metal spoon. Pour quickly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Making Mayhaw Juice

Amount to Gather: One gallon (4 quarts) or about 4 1/2 pounds of mayhaws will yield about 12 cups of strained, flavorful juice, enough for three batches of jelly. Two quarts of mayhaws cooked will yield 6 cups of fruit and about 2 cups of pulp when the drained fruit is put through a food mill.

Cooking Mayhaws for Juice, Jelly or Syrup: The most important thing in making jelly is to begin with a juice (jelly stock) that has a full-bodied, mayhaw flavor. If too much water is used in cooking, the unique fragrance and taste will not match up to what is expected in quality jelly.

To Prepare Juice or Jelly Stock: Sort mayhaws, removing decayed fruit and trash. You can leave the tiny stems and dark blossom end on the fruit. Wash thoroughly. Measure or weigh fruit and put in large saucepan. For each gallon (4 quarts or about 4 1/2 pounds) of mayhaws, cover with 3 quarts (12 cups) of water. For 2 quarts of fruit (a little over 2 pounds), cover with 6 cups water.

Bring to a boil, cover and cook gently for about 30 minutes. Cool and drain juice first through a colander, pressing fruit lightly with the back of a spoon. Then strain the juice through two or three thicknesses of damp cheesecloth, through a jelly bag or a clean thin white cloth. Leave the sediment which settles to the bottom. From 1 gallon of mayhaws you should have about 12 cups of strained juice.

Table 1. Recommended process time for Mayhaw Syrup in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 10 min 15 20



Canning Fruits and Fruit Products

  • Apple Juice
  • Apple Butter
  • Apple Butter, Reduced Sugar
  • Apples-Sliced
  • Applesauce
  • Apple Rings-Spiced
  • Apricots-Halved or Sliced
  • Berries-Whole
  • Berry Syrup
  • Cherries-Whole
  • Cherry (Sweet) Topping
  • Crabapples-Spiced
  • Crabapples-Spiced II
  • Cranberries
  • Cranberry Sauce
  • Figs
  • Fruit Purees
  • Grape Juice
  • Grapes Whole
  • Grapefruit and Orange Sections
  • Lemon Curd, Canned
  • Mango Sauce
  • Mangoes, Green
  • Mayhaw Juice
  • Mayhaw Syrup
  • Mixed Fruit Cocktail
  • Nectarines-Halved or Sliced
  • Papaya
  • Peaches-Halved or Sliced
  • Peach Fruit Topping
  • Pears, Asian
  • Pears-Halved
  • Pie Fillings
  • Pineapple
  • Plums-Halved or Whole
  • Rhubarb-Stewed
  • Zucchini-Pineapple
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.