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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

 
 
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Old January 23, 2019   #1
SQWIBB
Tomatovillian™
 
Join Date: Jan 2018
Location: Philly 7A
Posts: 739
Default MayPop Jelly take 2

MayPop Jelly take 2

This post gives a better idea of what maypops actually look like


  • 4 cups ripe maypops, peeled (I just used whatever I found in the freezer)
  • 1.875 cups water (2 cups light)
  • 5 cups sugar
  • 1 package pectin that is 1.75 oz


Combine the Maypops and water in a 3 quart saucepan and boil gently for 5 minutes. Strain through a colander pressing to extract as much juice as you can. Toss the skins and seeds (throw away.)

Combine the liquid and sugar and bring to a full rolling boil. Add the pectin and again bring to a full boil.
Check temperature 220°F with a candy Thermometer.

Remove from heat, pour into hot sterilized jars 1/4" headspace, top with hot lids and seal. Process in water bath canner























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