I remember when I was a kid growing up in Miami my Nana and Papa had the best backyard. In it, to name a few of the million plants, were mangoes, guavas, avocados, papayas, bananas and sea grapes. I remember helping them make guava and sea grape jelly in their small ranch house. We always made less of the sea grape jelly, so it made it more of a treat.
Here is my Nana’s Sea Grape Recipe given to my mom, then given to me.
2 to 3 quarts of sea grapes
8 cups fruit juice from sea grapes
8 1/2 cups sugar
1/3 cup lime juice
Select ripe and partly ripe sea grapes. Wash and place in large pot, add water to not quite cover the fruit. Bring to a boil and soak until tender. Squeeze juice out by hand or strain through jelly bag, then measure juice.
To each 8 cups of juice obtained, add 8 1/2 cups sugar and 1/3 cup lime juice.
Cook to 225 degrees, which will take about 27 minutes. When it reaches the jelly stage, skim and pour into sterile jars and seal. Makes eight 1/2 pound jars.
It’s been a long time since I’ve made sea grape jelly. I need to find some wild sea grapes again.
-Cara
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April 20, 2008 at 9:22 pm
Leopold
Palmetto Canning Co. used to make a see grape jelly under the Palmalito label. They have a picture at http://www.palmettocanning.com/history.html
July 23, 2009 at 9:41 am
Sam
Cara, I live in South Broward and the Sea Grapes are ripe for the picking at Quiet Waters Park, entrance on Powerline! I just brought home a bag I picked today to try out your recipe! Thank you! Sam
July 23, 2009 at 10:32 am
Cara
Awesome Sam!!! Let me know how it goes. I love sea grape jelly! :-D
Cara
October 7, 2009 at 3:21 pm
Chris
I moved from Naples, FL last year. I have been wanting to make Seagrape Jelly for a loooong time…but with all the hurricanes and tropical storms that pound that area all the poor little seagrapes got tossed in the wind…This was the first year i was able to locate a nice group of trees living near the sea and make the fabled seagrape jelly. i tried a batch with granulated sugar and a batch made with splenda blend packaged sugar substitute. We like the taste made with the splenda blend better…. and an added bonus of less calories.
October 7, 2009 at 7:37 pm
Cara
Splenda is not natural, I prefer organic natural sweeteners myself.
November 3, 2009 at 9:33 am
Cynthia
We are new to Florida and have a MASSIVE sea grape tree in the front yard of our Lake Worth home. I’ve been trying to figure out what to do with them (besides letting them rot on the driveway and lure iguanas). I’m going to try my hand at making jelly. If you are nearby and you want some sea grapes, let me know. You can have all you can pick.
February 11, 2010 at 1:44 pm
hOLLY
hey what time of year are they ripe?
February 13, 2010 at 9:36 pm
Cara Reynolds
Hey Holly, the fruit ripens throughout summer.
November 7, 2009 at 9:49 pm
Cara Reynolds
That is awesome! You will have to tell me how it turns out.
Thank you for the invitation. You never know next time I am in Florida I may just take you up on that offer. :]
-Cara
November 16, 2009 at 1:39 pm
robert hendry
i have always heard of esa grape jelly. my tree bllomed great this year and i did not pay attention to it. one day there were some purple grapes left and i tasted one. it was great, i think next season ill pick them they are full let them ripen and try a recipe. can you believe this item is not on food network.
August 18, 2010 at 5:41 pm
Janthina
My parents lived in Hawaii for 35+ years; they had the most wonderful Seagrape Tree! We ate it fresh, made into jam & even wine. I miss most all the fruits that we grew there — most particulary our wonderful Seagrape tree!
August 31, 2010 at 11:33 am
Sea Grapes: Part I « Pick Me Yard
[…] The author gives a family recipe for seagrapes that was passed down in her family… click here. This recipe is almost identical to the Caloosa cookbook […]
December 29, 2010 at 9:49 am
Cameron Brooks
Cara,
While biking around the beach in Volusia county, I kept seeing these broad leaves on the sand, and after a little research discovered a new edible grape (good news for vegans). I placed a link to your recipe on my blog, and I look forward to exploring more of your posts. Thanks!
Cameron
January 4, 2011 at 8:36 am
Cara Reynolds
Cameron, I am glad you posted the sea grape recipe. I really like your photographs. I like the textures in them.
Anyway, the recipe is phenomenal as was my Nana!
:]
-Cara
March 9, 2011 at 7:48 pm
Lettuce Share » Blog Archive » Seagrapes and a Sonic Boom
[…] Sea grapes are salt-tolerant and wind-resistant, so they’re often found along shorelines. That explains the “sea.” The “grape” is derived from the fruit it bears, which forms in grape-like clusters. They’re edible too; this link will take you to a recipe for sea grape jelly. […]