Prickly Pear Jelly

We love when Prickly pear fruit begins to ripen and enjoy the fruit as “Kool-Aid”, syrup and jelly.  The fruit on our cactus is pretty small, but this year a friend of ours gave us some HUGE fruit from hers. It was a real treat!  Thank you, Melissa! 

Prickly pear is the common name for a number of edible, fruiting cactus varieties.  They come in all shapes and sizes, but the larger ones are definitely easier to work with and provide more reward for your efforts. Look for fruit with a deep reddish-purple color that is just barely soft when pressed.

Before using, the fruit of prickly pears must be either peeled carefully or singed to remove the small spines on the outer skin.  Either method works. We singe the tiny hairs or spines off with a lighter then scrape the spots with the edge of a knife and wash them well afterwards.  Depending on the recipe you then cook them, skin and all or slit the skin down the middle and peel the skin off.  Below is a favorite jelly recipe using the prepared fruit with skins removed.

Prickly Pear Jelly

Ann @ Live The Old Way

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Ingredients

  

• Prickly Pear Cactus fruit (enough to make approx. 6 cups once pureed)
• 1/4 cup lemon juice
• 1 1.75oz package powdered fruit pectin
• 4 1/2 cups white sugar

Instructions

 

• Remove tiny spines by burning them off with a lighter or propane torch.  Scrape burned remains off the prickly pear fruit with a knife.  Wash fruit well to remove any remnants of the spines.

  2. Slice the ends off the prickly pear fruit then slice each one down the middle, lengthwise. Grab the edge of the peel on one side of the slit and carefully pull the peel off. Discard the peel.

  3. Place peeled pears in a blender and purée until liquid. Strain out seeds and pulp by pouring mixture through cheesecloth or a fine sieve. Squeeze to get all the juice out. Discard pulp and seeds and keep the juice.

  4. Measure out 3 cups prickly pear juice and pour into a large pot. Add lemon juice and pectin and bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Boil exactly 1 minute then remove from heat. Skim off any foam.

  5. Pour jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars and secure 2-piece canning lids.

  6. Process in a boiling water canner for 5 minutes.

  7. Remove the jars from the canner and place onto a towel on the counter. Let cool at least 24 hours before testing seal.  Remove the rings for storage.