Prickly Pear Marmalade
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil
2
Add six 4-ounce jars; simmer to sterilize
3
Wash lids and rings in warm soapy water
4
Slice ends off each prickly pear
5
Make 1 long vertical slit down each one
6
Use the slit to hold the skin and peel off
7
Discard peel
8
Cut flesh into quarters and transfer to a saucepan; mash with a potato masher
9
Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes
10
Press cooked flesh through the fine screen on a food mill set over a bowl
11
Measure 1 1/4 cup prickly pear pulp into the saucepan
12
Add sugar, lemon juice, lemon zest, and butter; bring to a boil
13
Stir in pectin until dissolved, about 1 minute
14
Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top
15
Wipe the rims of the jars with a moist paper towel to remove any food residue
16
Top with lids and screw on rings
17
Place a rack in the bottom of a stockpot and fill halfway with water
18
Bring to a boil and lower jars 2 inches apart into the boiling water using a holder
19
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
20
Bring the water to a rolling boil, cover the stockpot, and process for 5 minutes
21
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