Seagrape Jelly

• 4 cups seagrape juice (3 pounds half-ripe seagrapes and ½ cup water)
• 7 cups sugar
• ½ bottle liquid pectin

Makes 10 to 12 six oz. glasses.

To prepare fruit:
Wash fruit and remove stems. Put in a kettle, crush thoroughly, and add ½ cup water. Bring to boil and simmer covered for 10 minutes. Extract juice.

To make jelly:
Measure juice into a shallow kettle. If juice seems of mild flavor, use only 3½ cups grape juice and add ½ cup lemon juice. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.