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Prickly Pear Cactus Fruit ) Jelly


gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better.

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Rate this recipe 4.3/5 (4 Votes)


  • 3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
  • (3 ounce) bottle liquid pectin
  • 2 lemons, juice of
  • 8 cups sugar


Adapted from


Step 1

Pluck the fruit from the cactus with a long handled fork or tongs.


Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).


Place in stockpot with about a cup of water.


Stir until boiling, cover pan and simmer until tender and soft.


Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).


Measure sugar into a separate pan.


Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.


Then bring to a rolling boil and boil for three minutes longer.


Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.


Process for ten minutes in a boiling water bath


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