Mayhaw

1.5 oz lemon juice
1 oz egg white (approximately one egg)
1 tbsp Blackberry Patch Mayhaw Jelly
2 oz your favorite gin

1. Add all ingredient to a shaker (no ice) and shake vigorously for 15. Check to make sure the jelly has dissolved. If not, mix some more. 

2. Add ice to the shaker and shake for another 15 seconds. 

3. Strain into an ice field glass and serve. 

2 tbsp Blackberry Patch Mayhaw Jelly
1 part lemon or orange juice
3 parts prosecco
2 parts Aperol
1 part sparkling water

1. In a cocktail shaker, combine lemon/orange juice and Mayhaw Jelly and shake vigorously to dissolve the jelly. 

2. In a large wine glass, pour in the mayhaw mixture and add a scoop of ice. 

3. Pour in the prosecco, Aperol and top with sparkling water and enjoy immediately! 

This Mayhaw Pecan Pie recipe comes from food.com. 

1/2 cup sugar
1 jar Blackberry Patch Mayhaw Jelly
2 tbsp butter
3 eggs, beaten
1/2 tsp vanilla extract
1 cup chopped pecans (Our favorite are Schermer Pecans)
1 pie crust, unbaked

1. Preheat oven to 350 degrees and line a pie plate with pie crust. 

2. Stir sugar, jelly, and butter together over low heat until sugar is dissolved. 

3. Gradually add warm mixture to beaten eggs; add vanilla. 

4. Add chopped pecans and pour into pie shell. 

5. Bake for 30 minutes. 

6. Cool before serving. 

Biscuits (We love Callie's Biscuits)
Mayhaw Jelly Glazed Ham
Blackberry Patch Mayhaw Jelly

For this recipe, we glazed a ham with Mayhaw Jelly. 

1. Cook ham according to package instructions. For the last hour glaze your ham every 15 minutes with Mayhaw Jelly that you have warmed up, so that it is a consistency you can easily brush on. 

2. Once ham is cooked and resting, make biscuits. We love a good homemade biscuit, but have found that Callie's biscuits really shorten the time and are just as good as homemade. For this recipe, we tried Buttermilk Biscuits and Sharp Cheddar Biscuits and the cheddar biscuits stole the show.

3. Layer sliced ham and Mayhaw Jelly in your biscuit and enjoy! 

• 8 oz. can of refrigerated crescent dough sheet or 1 (8 oz.) can of refrigerated crescent dinner rolls
• 1 ½ tablespoons melted butter
• 1 ½ tablespoons light brown sugar

For the filling:

• ¼ cup powdered sugar
• ½ teaspoon vanilla-optional
• 4 oz. softened cream cheese
• ¼ cup Blackberry Patch Mayhaw Jam

For the Glaze:

• 1/3 cup powdered sugar
• 1–2 teaspoons milk or cream

1. Preheat the oven to 350 F and line large baking sheet with parchment paper, set aside.
2. To make the filling mix softened cream cheese with ¼ cup powdered sugar and vanilla. Set aside.
3. Stir brown sugar and melted butter until sugar dissolves, set aside.
4. Open the can of crescent dough and unroll it barely over half. If using crescent dinner rolls, pinch the perforation to seal. Roll it in the opposite direction towards the middle (as shown on the picture above).
5. Using serrated knife cut the slices about ¾ inch thick. Pinch and pull middle of slice down to make a point, forming heart shape. Arrange them onto baking sheet leaving 2 inch space apart.
6. Press the center of each heart to make deep indentation in center of each roll. Indentation should be in shape of the heart, too.
7. Spread the cream cheese mixture in the indentation. 1 heaping teaspoon of filling per heart should be enough.
8. Spread strawberry jam over cream cheese. Top each with 1 teaspoon of jam or however much it can hold.
9. Brush the edges of each heart (around the filling) with the melted butter and brown sugar mixture.
10. Bake 16-18 minutes or until the edges are golden brown.
11. To make the glaze stir ¼ cup powdered sugar and milk. Start with 1 teaspoon milk and add more if needed to get desired consistency. Drizzle the hearts and serve.

This recipe was found at https://omgchocolatedesserts.com/easy-cream-cheese-danish/ and adapted to use our Mayhaw Jelly.