Type .... Traditional Southern apple-like fruit ... Our Mayhaw tree Scientific Name: Crataegus aestivalis and Crataegus opaca .... RobsRareAndGiantSeeds.com In the Rosaceae family, like the Rose, Apple, Peach, and Plum family .... Native to the South of the United States....Mayhaw is an almost unknown shrub/tree with many useful attributes..... The Mayhaw is a large shrub or small tree that is most well known for the coral-colored jelly made from the small red berries....Mayhaw has many uses for the wild fruit..... Raw edible, fresh fruit eating.... Preserved – By far, this is the most common use. The coral-colored Jams or Jelly is a specialty in the South (U.S.). Mayhaw Butter (like apple butter) is also fairly popular. Cooked – used in sauces and savory meals Baked – used in pastries, tarts, pies, cakes etc. Fruit Leather.... for Beers, Wines, Liquors, Cordials, etc. Mayhaw Wine and Brandy are becoming more popular in the South..... Ornamental Plant – USDA Zone 5-9 - Mayhaw has attractive foliage, showy blossoms, and clusters of bright fruit Beneficial Insect and Butterfly Plant – this plant has foliage that attracts butterflies and is said to be of benefit to native bee populations, but I can find no specifics on the species of butterfly or bees that use this tree, also great for birds and mammals – Birds and small mammals eat the fruit. White-tailed Deer browse on this tree..... another use is the "Wood" is very strong and heavy. Used for tool handles and mallets..... Mayhaws can be propagated by the seed of ripe fruits, by rooted cuttings, or by grafting the mayhaw onto a root stock.... James Sherwood Akin, a retired Louisiana merchant who was an avid gardener and amateur botanist, transplanted a single Mayhaw seedling from the wild and developed an orchard of over 1,000 trees. He continued his work until he died in 2007, at the age of 89. His work attracted the attention of Louisiana State University and the Louisiana Agricultural Experiment Station. Because of Sherwood and the knowledge he gained and shared, there are a number of commercial operations and a growing hobby market for the Mayhaw. He is known as the man who brought the Mayhaw out of the swamp and into the orchard...... Making for the classic way to use the fruits...… Mayhaw Jelly! Mayhaw Jelly Recipe Mahaw Juice (1 pound mayhaws and 2 cups water) Sugar (¾ cup for each cup of juice) Yield: About 2 half-pint jars Procedure: To Prepare Juice—Select about ¼ firm ripe and ¾ fully ripe mayhaws. Bring mayhaws and water to a boil in a saucepan. Stir to prevent scorching. Reduce heat and simmer 10 to 15 minutes or until tender enough to mash. Do not overcook; excess boiling will destroy the pectin, flavor and color. When fruit is tender, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag..... To Make Jelly—Sterilize canning jars. Measure juice into a sauce pot. Add sugar and stir well. Boil over high heat until the temperature measures 8°F above the boiling point of water (220°F at sea level), or until the jelly mixture sheets from a metal spoon... Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch head space. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.