Prickly Pear Jelly recipe

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Ingredients

27 prickly pears (cactus fruit)
¼ cup lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
4 ½ cups white sugar

Nutrition Info

193.3 calories
carbohydrate: 48.8 g
cholesterol: : -
fat: 0.6 g
fiber: 4.2 g
protein: 0.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 5.8 mg
sugar: 37.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.

  2. Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel.

  3. Place peeled pears in a blender, puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.

  4. Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.

  5. Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  6. Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 15 minutes.

  7. Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

Recipe Yield

3 pints, or 6 half-pints

Recipe Note

This is my grandmother's recipe. It is good on anything grape jelly is good on! Handle prickly pears carefully, wearing gloves. Store jelly in a cool, dark area.

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