Seagrape Jelly
Seagrapes: when fully mature, they become soft and have a sweet-sour taste making them great for use in jams and jellies. Select ripe and partly ripe sea grapes.
from Gourmet Bahamian Cooking.
1 quart sea grape juice
5 tablespoons lemon or lime juice
1 package powdered pectin
5 cups sugar
To prepare juice:
Wash sea grapes and measure.
Put in fairly large, wide pot with half as much water (1 cup water to 2 cups sea grapes).
Bring to a boil.
Mash often with a potato masher [not to hard so you don't crush the seed] and continue boiling until fruit is reduced to a soft pulp (about 25 to 30 minutes).
Drain through a jelly bag or several layers of cheesecloth. Do not squeeze.
Place one quart juice in a wide kettle.
Turn heat high and add lemon or lime juice and pectin.
Bring mixture to a rolling boil.
Stir in sugar and return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Pour hot into hot, sterilized jars, leaving 1/4-inch head space.
Adjust caps. Process 5 minutes in boiling water bath.
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Tags: Seagrape
