Spring in Louisiana and Mayhaw Jelly

SweetsOutings and Such
Written By yvette jemison

When spring time arrives I keep a watchful eye for those jars of translucent reddish pink jelly. From farmers markets to friend’s pantrys, I can spot these little jars anywhere. Southeast Louisiana becomes dotted with Mayhaw trees and their tart fruit. The fruit is shaped like miniature apples that are as tart as a fresh cranberry. My friend Lisa has Mayhaw trees that bloom profusely on her property. Click here and take a peek at her process for preparing Mayhaw jelly on a beautiful spring day in Louisiana.

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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