Maypop Jelly

SQWIBB · January 3, 2019

Maypop Jelly

The jelly was great, sort of reminds me of apricot/marmalade type flavor, sort of a citric taste. Mine came out a tad thin like honey but I decided to leave it be. I love it in my tea and on toast with butter or cream cheese. I guess it would be pretty good on a hot roll with butter like you would use honey.

MayPops Jelly

4 cups ripe maypops, sliced (I just used whatever I had, way more than 4 cups)
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.

Makes 5 pints.
Folks that made tis recipe stated that this came out a tad loose at 1/2 package but a full package it was too thick.

Mine came out too thin, like honey,but I went heavy on the water 2.125 cups, I will try it next time a little shy of two cups.

Collected Maypops and tossed in the freezer as they became ripe.

Removed from freezer and rinsed.

Snipped ends off with scissors and cut in pieces.

Simmered for 6 minutes or so, strained through a colander then a fine strainer

Strained juices in a pot and added sugar

Brought to a rolling boil.

Added pectin, brought to a rolling boil.

Canned

Next day test

Adding to my Chia Latte

Breakfast is served

January 3, 2019	#1
SQWIBB Tomatovillian™ Join Date: Jan 2018 Location: Philly 7A Posts: 739	Maypop Jelly Maypop Jelly The jelly was great, sort of reminds me of apricot/marmalade type flavor, sort of a citric taste. Mine came out a tad thin like honey but I decided to leave it be. I love it in my tea and on toast with butter or cream cheese. I guess it would be pretty good on a hot roll with butter like you would use honey. *MayPops Jelly* 4 cups ripe maypops, sliced (I just used whatever I had, way more than 4 cups) 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. Makes 5 pints. Folks that made tis recipe stated that this came out a tad loose at 1/2 package but a full package it was too thick. Mine came out too thin, like honey,but I went heavy on the water 2.125 cups, I will try it next time a little shy of two cups. Collected Maypops and tossed in the freezer as they became ripe. Removed from freezer and rinsed. Snipped ends off with scissors and cut in pieces. Simmered for 6 minutes or so, strained through a colander then a fine strainer Strained juices in a pot and added sugar Brought to a rolling boil. Added pectin, brought to a rolling boil. Canned Next day test Adding to my Chia Latte Breakfast is served