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Prickly Pear Jam
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
765 minutes
Embrace the exotic prickly pear for a jam bursting with unique flavor, just remember to wear gloves when handling.
Ingredients:
  • 8 prickly pears
  • 3 tablespoons freshly squeezed lemon juice
  • 2.5 tablespoons powdered fruit pectin
  • 1 teaspoon powdered fruit pectin
  • 2.5 cups white sugar
  • 1.5 teaspoons amaretto liqueur
Instructions:
  • Check a 1-quart jar and a 1-pint jar for cracks and rust on the rings. Discard any damaged jars. Place jars in simmering water until jam is prepared. Clean new lids and rings with warm soapy water.
  • Put on protective gloves to gently rub and wash prickly pears under running water to ensure all spines are eliminated. Halve each pear, scoop out pulp and seeds, and place in a food processor. Pulse for 30 to 40 seconds. Pour mixture into a strainer lined with cheesecloth over a bowl. Bundle cheesecloth into a pouch and press out juice. Extract any leftover pulp from seeds and incorporate into the bowl with the juice.
  • In a saucepan over medium heat, blend prickly pear juice, pectin, and lemon juice. Bring to a vigorous boil that cannot be calmed by stirring. Incorporate sugar and amaretto; mix until fully dissolved. Bring back to a vigorous boil, stirring constantly. Cook until jam reduces by half, 5 to 7 minutes.
  • Take the jam off the heat and gently remove any froth that has accumulated. Test the jam's consistency by dipping a metal spoon into it. If you prefer a thicker jam, stir in an additional 1/2 teaspoon of pectin and boil for an extra minute.
  • Fill hot, sterilized jars with jam, leaving 1/4 inch of space from the top. Glide a clean knife or thin spatula along the insides to release any air bubbles. Use a damp paper towel to wipe the rims clean. Seal with lids and tighten rings securely.
  • Fill a large stockpot halfway with water and bring it to a boil. Use a jar holder to lower jars 2 inches apart into the boiling water. Add more boiling water if needed to cover the jars by at least 1 inch. Cover the pot, bring it to a rolling boil, and process for 10 minutes.
  • Remove the jars from the stockpot and allow them to cool for 12 to 24 hours, placing them a few inches apart. Gently press the center of each lid to check for a secure seal. Remove the rings, then store the jam in a cool, dark place for optimum freshness.

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