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jar of maypop jam with fresh fruit and flowers

Maypop Jam

Make a delicious jam using fresh or frozen maypop fruit! It tastes light, tangy, and tropical, and can be stored in your freezer. (No canning required!)
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Prep Time 45 minutes
Cook Time 25 minutes
Servings: 3 four-ounce jars
Course: Jams & Jellies
Cuisine: American
Ingredients Method

Ingredients
  

To make the fruit pulp juice:
  • 1 cup ripe maypop fruit (abt 8 to 10 maypops), without rinds
  • 1/2 cup water
To make the jam:
  • 1 cup maypop fruit pulp juice, from above
  • 1 cup sugar
  • 1 tbsp sugar
  • 1/4 packet low to no sugar pectin (13 g)

Method
 

To make the fruit pulp juice:
  1. Remove the fruit from inside of the maypops. (Don't use the rinds; they can be composted.)
  2. Once you have one cup of fruit, place it in a saucepan with the 1/2 cup of water.
  3. Place the saucepan over a burner turned to medium-high heat.
  4. Bring to a boil, stirring occasionally as it heats.
  5. Once boil point is reached, reduce heat closer to medium, and boil for 5 minutes, stirring frequently.
  6. Use a strainer to strain the juice into a container.
  7. Next, gather up the remaining pulp and seeds in several layers of cheesecloth, then use your hands to squeeze out as much pulp and juice as possible, leaving the seeds behind.
  8. Measure the results and add enough water to make 1 cup of juice and pulp.
  9. Place the 1 cup of juice/pulp in a heavy duty saucepan.
To make the jam:
  1. Measure out 1 cup of sugar in a bowl and set aside, close to where you'll be cooking the jam.
  2. In a separate bowl, combine the 1 tbsp sugar with the 1/4 package (13 g) of pectin. Mix to blend well.
  3. Combine the pectin/sugar mixture with the 1 cup of cooked fruit juice/pulp in the heavy duty saucepan.
  4. Place that saucepan on a medium-high burner and heat the mixture to a rapid boil.
  5. Boil for 1 minute.
  6. Add the sugar, stir well.
  7. Return to a rolling boil, stirring all the while.
  8. Boil for 1 more minute.
  9. Remove from heat immediately.
  10. Pour into heatproof jars or freezer containers. This recipe almost fills 3 four-ounce jars, depending on high you fill them.
  11. When cool, cap, label, and store in your fridge for 2 to 3 weeks, or freeze for about 6 months.