Print

Eli begged to make prickly pear jelly with his mom, Aunt Ky. Since making it the first time, it has become an annual tradition, and they’ve revised the recipe each time.  When they do, they thankfully, make enough to gift to everyone in the family. We’ve enjoyed tasting the refining process, and we appreciate your patience as we’ve updated it several times. We did post it as our weekly recipe the first time they made it, but they learn a lot each year.

Thanks for the interest in using local resources, and let us know how it turns out.  If you like spicy jams, try our hot pepper jam or jalapeno fig jam made from our garden-fresh jalapenos.

 

Ingredients
  • 5 cups prickly pear juice (about 27 prickly pears)
  • 3 ¾ cups sugar, divided
  • 1 box pectin – low sugar
  • ½ cup lime juice
  • ½ teaspoon ground ginger

 

Instructions
  • Burn needles off of prickly pears then peel.
  • Place pulp and seeds in a blender. Blend all pulp until well chopped.
  • Pour into a strainer. Let sit until all juices are drained. Stir with a spoon to make sure you get as much juice as possible.
  • While juice is draining, prep your jars by washing them and then putting them into boiling water.
  • Mix ¼ cup sugar with pectin. (Putting a little sugar in the pectin prevents clumping.)
  • Hard boil cactus fruit juice, pectin and sugar mixture, and lime juice for 3 minutes. Hard boil means the point at which the brew still bubbles even when you stir it.
  • Add sugar and bring back to a hard boil for 2 minutes or until the jell point is reached.
  • Pour prickly pear mixture into hot jars, filling within ¼ inch from the top. Wipe the rims of each jar with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Let sit on cloth-covered surface for 24 hours. Refrigerate and enjoy!

 

If you want it to be shelf-stable, you can water bath.

  • Place a rack in the bottom of a stockpot and fill halfway with water. Bring water to a boil and lower jars, 2” apart, into the boiling water using a jar holder. (Pour in more boiling water if necessary to bring the water level to at least 1” above the tops of the jars.)
  • Bring the water back to a rolling boil, cover the stockpot, and continue to boil for 10 minutes plus altitude recommendations.
  • Turn the heat off and let stand for 5 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface several inches apart, and let cool for at least 24 hours.

Makes: 3 quarts or 6 ½ pints

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8