Maypop Jelly

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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.


MayPop 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

 

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Maypop Jelly take 2 (this post gives you a better idea what the Maypops actually look like


MayPop Jelly

• 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.

 

[w_r_ranch]

I had to look up what a 'maypop' is, LOL!!! We just call the passion fruit.

 

[ksk]

I had to look up what a 'maypop' is, LOL!!! We just call the passion fruit.

Same here Ranch.Never heard of them but the jelly looks good.

 

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[RLwhaler]

I had to look up what a 'maypop' is, LOL!!! We just call the passion fruit.

X2 Ranch ! LOL!!

 

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Common names for the Passiflora Incarnata, maypop, purple passionflower, true passionflower, wild apricot, and wild passion vine,

I think Passion fruit is Passiflora edulis, it is a tropical plant and one of the ingredients used in Hawaiian Punch (Fruit Juicy Red)

 

[Geez53]

1 tip from a newbie Old-Timer:
You don't pick Maypops..... You pick them up.
I've been juicing P.incarnata for 5 years now, they are at their sweetest and juiciest after they self release from the vine. When picked, you'll often get the white-seeded immature fruit.
Yes, I do have to share with whitetail, rabbits and the occasional skunk, but all the fruit is perfectly ripe (black seed and slightly yellowish pulp).