MayPop Jelly take 2

SQWIBB · January 23, 2019

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

January 23, 2019	#1
SQWIBB Tomatovillian™ Join Date: Jan 2018 Location: Philly 7A Posts: 739	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