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

Prickly pear jelly is a delicious and unique preserve that captures the sweet and tangy flavor of the prickly pear fruit. This jelly is made from the vibrant pink flesh of the prickly pear cactus fruit, which is known for its bright color and refreshing taste. The jelly is perfect for spreading on toast, serving with cheese and crackers, or using as a glaze for meats and vegetables.

Making prickly pear jelly is a wonderful way to preserve the flavors of the season and enjoy the fruits ...

Read more

Ingredients

  • 27 prickly pears (cactus fruit)
  • ¼ cup lemon juice
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
  • 4 ½ cups white sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr
  • Servings: 24
  • Yield: 3 pints, or 6 half-pints

  • 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, dark area.
  • Nutrition

    193 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 6mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 4g
    • Total Sugars: 38g
    • Protein: 1g
    • Vitamin C: 17mg
    • Calcium: 65mg
    • Iron: 0mg
    • Potassium: 259mg