Save the season
Prickly Pear Jelly
Magenta desert fruit turned into a jewel-toned Southwestern jelly: singe the spines, press the juice, and set it with pectin and the lemon juice that makes it safe to can.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
one batchFrom the garden
- 3 lb ripe prickly pear fruits (tunas), spines singed off, peeled · deep magenta fruit gives the classic jewel color; to yield 2 1/2 cups juice
From the pantry
- 3½ cups granulated sugar · measured out in advance
- 1¾ oz powdered fruit pectin · one standard box
- ¼ cup bottled lemon juice · a safety ingredient, not a flavoring: prickly pear juice is low-acid and needs it for water-bath canning; never reduce it