DanielleRose
They’re not just raccoon food.
Ingredients
- 8 cups ripe sea grapes (darker pink/ purple ones)
- 6 cups water
- 5 cups sugar
- 1/4 cup lime juice
- 1 box Sure-Jell pectin
Instructions
- Bring the sea grapes and water to a boil and reduce to a simmer for about an hour, smashing them with a potato masher or the back of a big spoon every once in a while. The seeds will begin to separate from the fruit.
- Place a mesh strainer lined with several layers of cheesecloth over a large pitcher or bowl. Ladle the cooked sea grapes and water through in batches, allowing it to steep through slowly. Once the juice strains through, you can pick up the cheesecloth and squeeze it. Add fresh cheesecloth to the mesh strainer and repeat as necessary with remaining cooked sea grapes and liquid. You need about 5 cups of liquid.
- Combine 5 cups of strained sea grape juice with pectin and lime juice in a pot over medium heat. Bring it to a boil. Stir in sugar and return to a boil for another minute.
- If canning, ladle into hot sterilized jars and process in a water bath according to directions on the Ball Jar website. Otherwise, you can ladle into clean jars, allow to cool, and refrigerate to use now or freeze to use later.
