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Prickly Pear Jelly
Prickly Pear Jelly
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1500 minutes
Homemade magenta prickly pear jelly made with prickly pear juice, lemon juice, pectin, and sugar.
Ingredients:
  • 27 prickly pears (cactus fruit)
  • 0.25 cup lemon juice
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
  • 4.5 cups white sugar
Instructions:
  • Place 3 pint-size jars in a large pot of simmering water while you wash the lids and rings in warm, soapy water.
  • Trim the ends off each prickly pear, then make a single long vertical slit down the length of each pear. Use the slit to easily grip the skin and peel it off, discarding the peel.
  • Blend peeled pears until smooth in batches. Strain the puree through a fine-mesh sieve into a bowl, discarding pulp and seeds.
  • In a large pot, combine 3 cups prickly pear juice, lemon juice, and pectin. Bring the mixture to a boil while stirring constantly. Add sugar, stir constantly, and bring back to a boil. Cook at a boil until thickened for approximately 3 minutes. Remove from heat.
  • Fill hot, sterilized jars with prickly pear jelly, leaving a 1/4 inch space from the top. Remove air bubbles using a clean knife or thin spatula. Wipe rims with a moist paper towel to clean any residue. Seal with lids and rings.
  • Fill a stockpot halfway with water and bring it to a boil with a rack placed at the bottom. Use a jar holder to carefully lower jars 2 inches apart into the boiling water. Ensure jars are covered by at least 1 inch of boiling water, then cover the pot, and process for 15 minutes at a rolling boil.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wood surface with a few inches of space between each one. Allow them to cool for a minimum of 24 hours. Press the center of each lid gently with your finger to ensure it is properly sealed. Once confirmed, remove the rings and store the jars in a cool, dark place.

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