Seagrape Jelly

Seagrapes are in season these days! Everywhere mom and I walk we see these plants bursting with fruit. I always thought they were merely ornamental, but apprently you can make a good jam from these island delights. I've taken this recipe from "Gourmet Bahamian Cooking" by Marie Mendelson & Marguerite Sawyer:

1 quart seagrape juice
5T lemon or lime juice, freshly squeezed
1 package powdered pectin
5 c sugar

To make the juice, wash the grapes and place in a large pan with half as much water. Bring to a boil, mashing often with a potato masher. Continue boiling until fruit is reduced to a soft pulp, about 25 to 30 minutes. Drain through several layers of cheesecloth. Place 1 quart of the juice in a large saucepan, adding remaining ingredients. Bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour into hot, sterilized jars and immediately seal lids.