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Haw jelly

Posted: February 7, 2012 11:14 a.m.
Updated: February 8, 2012 5:00 a.m.

Combine juice from the May haw berry, from crabapples, along with some sugar and you have makings of the finest jelly ever to grace a biscuit or piece of toast. End of subject, you muse, but the paper’s fresh, and you have a sweet tooth after downing a real Southern breakfast. “Hon, we got any haw jelly?” Now, unless you live in a kind of narrow swath of geography between Wedgefield and Camden, bordered south by the Wateree River swamp and north a tad on the Yankee side of old and new Highway 521, your answer is going to ...


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