To extract the juice, wash and measure the fruit. Put in a large saucepan, add one and a half times as much water as seagrape fruit. Cook until the skin and pulp is soft, usually about 20-25 minutes. Squashing with a potato masher helps to separate the flesh. Strain.

To the seed and pulp remaining, add an equal amount of water and allow to cook for 15 minutes and strain. This juice can be also used for jam making.

To this prepared juice, add 1 cup sugar to 5 cups of juice and boil for 5 minutes. Seal in sterilized jars.

I found this a bit sweet and diluted to taste with water - delicious.

Ann Oram

DATE: November 1990

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