PRICKLY PEAR JELLY



Prickly Pear Jelly image

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.

Provided by Jennifer Simons

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT58m

Yield 24

Number Of Ingredients 4

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
Calories193.3 calories
Carbohydrate48.8 g
Fat0.6 g
Fiber4.2 g
Protein0.9 g
SaturatedFat0.1 g
Sodium5.8 mg
Sugar37.5 g

Steps:

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

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