Prickly Pear Jelly
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Simmer 3 pint-size jars in a large pot of water until ready for use
2
Wash lids and rings in warm soapy water
3
Slice ends off each prickly pear
4
Make 1 long vertical slit down each one
5
Use the slit to hold the skin and peel off
6
Discard peel
7
Place peeled pears in a blender; puree in batches until liquefied
8
Press puree through a fine-mesh sieve set over a bowl
9
Discard pulp and seeds
10
Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot
11
Bring to a boil, stirring constantly
12
Add sugar and return to a boil, stirring constantly
13
Let cook, about 3 minutes
14
Remove from heat
15
Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top
16
Wipe the rims of the jars with a moist paper towel to remove any food residue
17
Top with lids and screw on rings
18
Place a rack in the bottom of a stockpot and fill halfway with water
19
Bring to a boil and lower jars 2 inches apart into the boiling water using a holder
20
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
21
Bring the water to a rolling boil, cover the stockpot, and process for 15 minutes
22
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours