Perfect Prickly Pear Jelly
(from sarahtpl’s recipe box)
The following recipe is something I developed based on my experience with canning over the past several years. The fruit is not particularly high is acid, so I added a significant amount of lemon juice so that it could be processed in a water bath canner. I chose no-sugar pectin, for two reasons. First, I’ve found that it sets better than regular pectin. Second, the fruit has a delicate flavor and I didn’t want that to be overwhelmed with too much sugar.
Source: cavemanfood.com
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
- 12-15 prickly pears (yields about 4 cups of juice)
- 6 tablespoons lemon juice (freshly squeezed)
- 1 packet no-sugar pectin
- 3 cups sugar
Directions
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Peel each pear first by removing all the needles. Best to wear gloves during this process. It can be done by either burning or rubbing them off. Then cut off each end and make a slice with a knife lengthwise. Depending on how ripe the fruit is, you can either peel off the skin by hand, or you can run a knife around the inside of the skin to remove it.
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Once all the pears are peeled, process them in a food mill to create a pulpy liquid. Push the liquid through a fine-mesh strainer to remove the seeds and pulp from the juice. Discard the seeds and pulp.Prickly pears in food mill.
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Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
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Combine prickly pear juice, lemon juice, and pectin in a large sauce pan. Bring to a hard boil. (A hard boil is when the pot continues to boil, even after you’ve stirred it) Prickly pear juice
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Add the sugar all at once and bring back to a hard boil, stirring constantly. Boil for one minute.
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Remove from heat and ladle into hot jars, leaving 1/4 inch of head space. Wipe rims thoroughly. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
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Process jars in a boiling water bath for 15 minutes. Remove from heat and remove lid from canner. Allow to stand for 5 minutes before removing jars from water. Place on a wire rack or cutting board to cool overnight. Once completely cool, tighten lids and store.