MayPop Jelly take 2
 

MayPop Jelly take 2

This post gives a better idea of what maypops actually look like


[LIST][*] 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[/LIST]

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

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I have never made Maypop jelly, so this could be wrong, but most recipes I see for any jelly have you put the pectin in the juice/fruit , bring to a boil that can't be stirred down [I]then add sugar,[/I] bring to another boil, then jar up.


Could that be why the other did not set well?


It sure does look so pretty jarred up!

[QUOTE=imp;724977]I have never made Maypop jelly, so this could be wrong, but most recipes I see for any jelly have you put the pectin in the juice/fruit , bring to a boil that can't be stirred down [I]then add sugar,[/I] bring to another boil, then jar up.


Could that be why the other did not set well?


It sure does look so pretty jarred up![/QUOTE]




I have been adding the sugar to the strained juice then the pectin, but you are saying add the pectin to the strained juice then add the sugar?
I will definitely try that next time.

I could be wrong, but the recipes I am familiar with have always, so far anyways LOL!!, said to bring the fruit and pectin to the can't stir it down boil, add sugar, then bring it back to a hard boil for 1 minute not more than a minute and not less.



I do vaguely know pectin /sugar/acidity need to be in a balance of unknown to me proportions, so maybe part of the jelling problem is with how acid or not your juice is?

I think you are correct, just found this Tidbit.

[I]"Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil."[/I]

That is what I thought. By the way thank you for the pictures of all this, have never seen a maypop before nor the inside of one.

When using dry pectin, it is added to the fruit, brought to a boil, then the sugar is added, etc. I don't make much jelly but I believe the liquid pectin is the opposite - add the sugar first, then the pectin. Don't know what the pH of maypop is, but might be interesting to see if you can find it. Does it taste acidic at all?

It goes have a citric taste to it.
Not sure of pH.