Prickly Pear Jalapeno Jelly (I made)

By á-47

8 prickly pears = approx. 2#
5# prickly pears = approx. 7 cups of juice
5# prickly pears gave me 3 batches of jelly

Ingredients

• Prepare Prickly Pear juice
• 1 pkg. powdered pectin (or 6 Tbsp. Ball RealFruit Classic Pectin) - I used both - either works well
• 2 1/4 cups prickly pear juice
• 3 Tbsp. lime juice (or lemon juice) I've used both
• 6 oz. chopped jalapenos
• 6 oz. chopped green/orange/yellow bell peppers
• 5 cups sugar
• 1 Tbsp. butter

Preparation

Step 1

Prepare juice:
Cut off ends of prickly pears. Slice away the outer skin. Cut in half.
Put in pot and add water to just cover. Bring to a boil and reduce to simmer. Simmer for approx, 20-30 minutes or until tender. Mash with a potato masher. Strain juice through coffee filters or cheesecloth into a bowl.

Bring pectin, prickly pear juice, lime juice and peppers to a hard boil. Boil, stirring constantly for 3 minutes.

Add sugar. Bring back to a hard boil and boil for 2 minutes, stirring constantly. Add 1 Tbsp. butter at this point to reduce foaming.

Process in water bath canner for 10 minutes.

YIELD: Made two batches
1 = 5 half-pints + one 4 oz.
1 = 6 half pints