Prickly Pear Jelly

Recipe View Sterilize three 3-pint jars by simmering them in a large pot of boiling water. (Prep time: 15 minutes)

Recipe View Wash the lids and rings in hot, soapy water. Set aside to dry. (Prep time: 5 minutes)

Recipe View Wearing gloves, carefully slice off the ends of each prickly pear. Make a shallow, vertical slit down the length of each fruit. (Prep time: 10 minutes)

Recipe View Use the slit to grip the skin and peel it away from the fruit. Discard the peel. (Prep time: 20 minutes)

Recipe View Place the peeled prickly pears in a blender. Puree in batches until completely liquefied. (Prep time: 10 minutes)

Recipe View Press the pureed mixture through a fine-mesh sieve set over a bowl to remove the pulp and seeds. Discard the solids. (Prep time: 15 minutes)

Recipe View Measure out 3 cups of the strained prickly pear juice and pour it into a large, heavy-bottomed pot. (Prep time: 5 minutes)

Recipe View Add the lemon juice and fruit pectin to the pot. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching. (Prep time: 10 minutes)

Recipe View Once boiling, add the sugar to the pot. Return to a rolling boil, stirring constantly until the sugar is completely dissolved. (Prep time: 5 minutes)

Recipe View Continue to cook at a rolling boil for exactly 3 minutes, stirring constantly. The mixture should thicken slightly. Remove from heat. (Prep time: 3 minutes)

Recipe View Carefully pour the hot prickly pear jelly into the sterilized jars, leaving 1/4 inch of headspace at the top of each jar. (Prep time: 10 minutes)

Recipe View Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. (Prep time: 5 minutes)

Recipe View Wipe the rims of the jars clean with a damp paper towel to remove any food residue. (Prep time: 5 minutes)

Recipe View Place the lids on the jars and screw on the rings until fingertip tight. (Prep time: 5 minutes)

Recipe View Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a rolling boil. (Prep time: 10 minutes)

Recipe View Carefully lower the jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. (Prep time: 5 minutes)

Recipe View Return the water to a rolling boil, cover the stockpot, and process the jars for 15 minutes. (Prep time: 15 minutes)

Recipe View Turn off the heat and remove the jars from the stockpot using the jar lifter. Place them on a cloth-covered surface or wooden board, several inches apart. (Prep time: 5 minutes)

Recipe View Allow the jars to cool completely, undisturbed, for at least 24 hours. As they cool, you should hear a 'popping' sound as the lids seal. (Cooling time: 24 hours)

Recipe View After 24 hours, check the seal on each jar by pressing down on the center of the lid. If the lid doesn't flex or move, it's properly sealed. If it flexes, the jar isn't sealed and should be refrigerated and used promptly.

Recipe View Remove the rings from the sealed jars (this prevents rust) and store the prickly pear jelly in a cool, dark place for up to one year.