• 1/2 cup Pitted Ripe Sea Grapes
• 1 cup Seasoned Rice Vinegar
• 1/4 cup Bottled Water
• 1/4 cup Extra Virgin Olive Oil
• 1 tblsp Raw Sugar
• Salt and Fresh Ground Pepper To Taste

Combine all ingredients in a blender. Blend well and refrigerate. Take out of fridge 30 minutes prior to use so it will temper.

from Gourmet Bahamian Cooking.

1 quart sea grape juice
5 tablespoons lemon or lime juice
1 package powdered pectin
5 cups sugar

To prepare juice:

Wash sea grapes and measure.
Put in fairly large, wide pot with half as much water (1 cup water to 2 cups sea grapes).
Bring to a boil.
Mash often with a potato masher [not to hard so you don't crush the seed] and continue boiling until fruit is reduced to a soft pulp (about 25 to 30 minutes).
Drain through a jelly bag or several layers of cheesecloth. Do not squeeze.

Place one quart juice in a wide kettle.
Turn heat high and add lemon or lime juice and pectin.
Bring mixture to a rolling boil.
Stir in sugar and return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Pour hot into hot, sterilized jars, leaving 1/4-inch head space.
Adjust caps. Process 5 minutes in boiling water bath.