How to Can Maypop Jelly
The wild passion fruit known commonly as “maypop” makes a delicious and tangy jelly. It’s unique color and flavor enhances any dish that relies on fruit spreads. Try it on toast, use it in your favorite jam-filled cookies, or swirl it into a tangy bowl of yogurt topped with some reserved seeds for a crunchy accent.
Equipment
- 1 Water bath canner
- 4-6 Canning Jars, Matching Lids & Rings pint, half-pint, or jelly. Enough for 6-8 cups of jelly
- 1 6-8 Qt. Stock Pot
- 1 Small Saucepan to keep lids warm during canning process
- 1 Jelly Strainer Set includes rack and mesh bag
- Misc. Canning tools funnel, tongs, jar-lifter, dipper
- Misc. Kitchen Tools liquid measuring cups, large metal spoon, ladle, spatula
Ingredients
- 3 Cups Strained maypop juice
- 1 Box Sure-Jell powdered fruit pectin 1.75 oz. box
- 6 Cups White, granulated sugar
- ½ tsp. Butter or margarine optional: helps prevent foaming
Instructions
Prepare Maypop Juice
- Gather enough maypop pulp to strain out 3 cups of fruit juice. (You'll need at least 6-8 cups of pulp.)
- Strain pulp into a large glass measuring cup using a mesh jelly strainer.
- Measure out 3 cups. Tip: if you're a little short, just add enough water to make 3 cups.
Prep Your Work Area
- Sterilize your glass canning jars, wash and rinse lids and rings.
- Set up your canning area, keeping the jars and lids hot in simmering water.
Cook the Jelly Juice
- Pour fruit juice into a 6-8 quart stock pot.
- Stir in powdered pectin, making sure there are no lumps and pectin is thoroughly distributed.
- Over high heat, bring to a full rolling boil.
- Stir in sugar all at once.
- Add in ½ tsp. butter to control foaming.
- Continue stirring to fully dissolve sugar, and bring back to a full rolling boil.
- Boil hard for EXACTLY 1 minute.
- Remove from heat. Quickly skim any foam with a metal spoon.
Fill & Process
- Using your funnel and ladle, fill the jars to ¼-inch head space.
- Wipe the rim, assemble the lid and ring tightened finger-tight.
- Gently lower jars into the simmering water of your canner.
- Cover and bring to a full rolling boil.
- Process for 10 minutes at altitudes of 1000 feet or less. See your canner's manual for optional high-altitude processing times.
- Once processing time is completed, remove the canner from heat.
- Remove jars and place on a heat-proof surface. Allow to cool and seal for 24 hours.
- After the jars have cooled and sealed, remove rings, wash gently with warm soapy water, then store in a cool, dark location.