ARTISANAL SEA GRAPE JELLY
In the past, each fall, members of the EIHS gathered seagrapes from around the island. Jo Hughes had been making seagrape jelly since she was a girl growing up on the Island. She always used her mother's pan to cook the fruit into juice, and then thicken it with sugar. No other ingredients were used.
FGCU students attending the lectures on island life taught by Mrs. Hughes in the Cottage Museum, always received a taste of Old Florida at the end of the lecture, receiving the requisite Ritz cracker with cream cheese and a dollop of seagrape jelly.
Sadly, we do not have any jelly again this year. The increasing summer temperatures have prevented a harvest for the last five years.