Step 1

Remove the fruit from inside of the maypops. (Don't use the rinds; they can be composted.)

Step 2

Once you have one cup of fruit, place it in a saucepan with the 1/2 cup of water.

Step 3

Place the saucepan over a burner turned to medium-high heat.

Step 4

Bring to a boil, stirring occasionally as it heats.

Step 5

Once boil point is reached, reduce heat closer to medium, and boil for 5 minutes, stirring frequently.

Step 6

Use a strainer to strain the juice into a container.

Step 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.

Step 8

Measure the results and add enough water to make 1 cup of juice and pulp.

Step 9

Place the 1 cup of juice/pulp in a heavy duty saucepan.

Step 10

Measure out 1 cup of sugar in a bowl and set aside, close to where you'll be cooking the jam.

Step 11

In a separate bowl, combine the 1 tbsp sugar with the 1/4 package (13 g) of pectin. Mix to blend well.

Step 12

Combine the pectin/sugar mixture with the 1 cup of cooked fruit juice/pulp in the heavy duty saucepan.

Step 13

Place that saucepan on a medium-high burner and heat the mixture to a rapid boil.

Step 14

Boil for 1 minute.

Step 15

Add the sugar, stir well.

Step 16

Return to a rolling boil, stirring all the while.

Step 17

Boil for 1 more minute.

Step 18

Remove from heat immediately.

Step 19

Pour into heatproof jars or freezer containers. This recipe almost fills 3 four-ounce jars, depending on high you fill them.

Step 20

When cool, cap, label, and store in your fridge for 2 to 3 weeks, or freeze for about 6 months.