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