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?
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Corona~Barb
Now an Oregon gal
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