PRICKLY PEAR JELLY RECIPE RECIPES

Steps:

• 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.

Steps:

• Peel and chop prickly pear fruits.  Add them to a saucepan with enough water to cover.  Simmer for about 1 hour, adding more water to keep them covered.
• Pour the fruit through a fine mesh strainer and measure the resulting juice.  You should have about 4 cups of juice from 8-10 fruits.
• For every cup of juice, add 1/2 cup lemon juice and 1 cup sugar.  Reserve a small amount of sugar about 1/4 to 1/2 cup for mixing with the pectin powder. 
• Add calcium water and bring the sugar/juice mixture to a boil.  Simmer for about 5 minutes.
• Mix the pectin powder with the remaining sugar.  This is important because added on its own the pectin will clump instantly on contact with a liquid.  Stir in the pectin/sugar mixture and simmer for another 2 minutes.
• Pour the prickly pear jelly into prepared canning jars, leaving 1/4 inch headspace.
• Store jars in the refrigerator, or process in a water bath canner for 10 minutes.