Save the season
Maypop Jelly
America's native passionfruit, cooked and strained into a fragrant tropical-tasting juice and set into jelly, the classic use for a maypop vine's late-summer windfall.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
one batchFrom the garden
- 2½ lb ripe maypops (wild passionfruit), halved, pulp scooped out · ripe when the rind yellows and wrinkles and the fruit smells perfumed; to yield 3 cups juice
From the pantry
- 4 cups granulated sugar · measured out in advance
- 1¾ oz powdered fruit pectin · one standard box
- ¼ cup bottled lemon juice · ensures reliably safe acidity for water-bath canning