taste starts out smooth, peaks when the pieces of pepper hit 61 your tongue, but immediately mellows out into something fantastic. Kris’s favorite way to eat it is on tuna fish (preferably from Newlin’s Mainely Gourmet, right next door to her shop). She also makes an amazing coco plum jelly. At the end of last year she did the rough figures for how much she has spent making her jelly over the years. The total came to about $6,000 … not a bad price to pay for a labor of love. “I do this for my father,” Kris reiterated. “There will never be a cure for cancer, because there is not just one cancer. They are making better drugs, better chemotherapy, and the American Cancer Society does a lot. I feel if I make a difference in one person’s life, then I’ve accomplished what I had hoped to.” Above, boiling sea grapes for jelly. At right, a sea grape leaf. Below, jars canned and ready to go, complete with Lilly prints on the lid. Below right, a beautiful bunch of sea grapes.
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