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Maypop Jelly

SQWIB

Active Member
Messages
57
Planting Zone
7A
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
 

SQWIB

Active Member
Messages
57
Planting Zone
7A
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.
























 

SQWIB

Active Member
Messages
57
Planting Zone
7A
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)
 
G

Geez53

Guest
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).
 
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