How to Make Prickly Pear Jam - A Step-by-Step Guide

Prickly pears, also known as cactus fruit, are a unique and delicious fruit that grows on the Nopal cactus. Their vibrant magenta color and sweet, tangy flavor make them a popular ingredient in many dishes, including jams, jellies, and drinks. If you've never tried prickly pear jam before, you're in for a treat. This bright and flavorful jam is the perfect way to enjoy the unique taste of prickly pears throughout the year.

Making prickly pear jam is surprisingly easy, and it's a great...

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Ingredients

  • 8 prickly pears
  • 3 tablespoons freshly squeezed lemon juice
  • 2 ½ tablespoons powdered fruit pectin
  • 1 teaspoon powdered fruit pectin
  • 2 ½ cups white sugar
  • 1 ½ teaspoons amaretto liqueur

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 12 hrs
  • Total Time: 12 hrs 45 mins
  • Servings: 80
  • Yield: 1 1/2 quarts of jam

  • Inspect a 1-quart jar and 1-pint jar for cracks and rings for rust, discarding any that are defective. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Wear protective gloves to rub and rinse prickly pears under running water to make sure all spines are removed. Cut each pear in half; scoop pulp and seeds and place in the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from seeds and add to the bowl with juice.
  • Combine prickly pear juice, pectin, and lemon juice in a saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto; stir until completely dissolved. Return mixture to a rolling boil, constantly stirring. Cook until jam is reduced by half, 5 to 7 minutes.
  • Remove jam from heat. Skim off and discard any froth that may have formed. Dip a metal spoon into jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if you desire a thicker jam.
  • Pack jam into 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 rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and 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, and process for 10 minutes.
  • Remove jars from the stockpot and let rest, several inches apart, for 12 to 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 jam in a cool, dark area.
  • Nutrition

    29 cal.

    • Total Fat: 0g
    • Sodium: 1mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 6mg
    • Potassium: 23mg