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.
- 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 yummly.com
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