SEAGRAPE JELLY II
Method:
For each cup of juice, use 1 cup of sugar. Place not more than 4 cups of juice in large-bottomed pan.
Bring to boil, add sugar and stir until it is dissolved. Boil rapidly to 228° or until a clean silver fork dipped into the jelly will come out with the tines holding a solid film of jelly. Allow to settle and pour into sterilized glasses. Seal and store.
NOTE: Lime juice in the amount of 1 tsp to a cup of juice may be added to the seagrape juice in making jelly, if desired, for a different flavor.
DATE: July 1991
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