Phil Robertson's Mayhaw Jelly Making
Mayhaw Jelly Featured Art Print FREE SHIPPING!
Jarred Mayhaw jelly has become a form of currency for us folks down here on the Ouachita River. It's that valuable. The process is time consuming and starts out by picking berries in the hot Louisiana sun, down on the ground and reaching up into the trees. That's what berry picking looks like all across the US, and I think most everyone can get their hands on some kind of berry. From the local farmer's market, an orchard, or in the wild, berries are available everywhere. There may not be mayhaw berries in your area, but find the berries that are and adjust the sugar/berry ratio accordingly.
Get my dad's complete recipe!
From what I've been told, the Robertsons have been jelly makers all the way back to their days in Scotland. The tradition was brought over to the US and continues today. As of this last mayhaw season, my dad's jelly recipe has been passed down to his grandson, Grant, who is my oldest child. Grant, his wife Julie, our new grandbaby Teddy (aren't grandkids the greatest?!),along with Tony and I joined in the action with dad to make some 2022 jelly. We started that morning, and by early afternoon were putting it on Miss Kay's Melt in Your Mouth biscuits!
I'd like to share our family's tradition with you. Time with family, great food, bragging rights, and the oh-so-coveted jars of jelly make it all fun and create sweet memories.