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.

Photo by Bob N.
Adapted from yummly.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yummly.com

Ingredients

  • 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

Directions

Pluck the fruit from the cactus with a long handled fork or tongs. 2 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). 3 Place in stockpot with about a cup of water. 4 Stir until boiling, cover pan and simmer until tender and soft. 5 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). 6 Measure sugar into a separate pan. 7 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. 8 Then bring to a rolling boil and boil for three minutes longer. 9 Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot. 10 Process for ten minutes in a boiling water bath

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