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
