This prickly pear jelly is my grandmothers recipe It is good on anything grape jelly is good on Handle prickly pears carefully wearing gloves Store jelly in a cool dark area
Prep Time
1 day
Dificult
Medium
Servings
1 day 1 hr
Ingredients
Instructions
Simmer 3 pint-size jars in a large pot of water until jelly is ready. Wash the lids and rings in warm
soapy water.
Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use slit to hold skin and peel off. Discard peel.
Place peeled pears in a blender; purée in batches until liquefied. Press puréed mixture through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
Measure out 3 cups prickly pear juice and pour into a large pot. Add lemon juice and pectin; bring to a boil
stirring constantly. Add sugar and return to a boil
stirring constantly. Let cook at a boil until thickened
about 3 minutes. Remove from heat.
Pour prickly pear jelly into the hot
sterilized jars
filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Place a rack in the bottom of a stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
cover the stockpot
and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart. Let cool for at least 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
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