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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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