To print this page, use your browser's print button, or use the copy/paste/print method.
PRICKLY PEAR CACTUS JELLY - Tohono O'Odham of Southern Arizona
Prickly pear cactus can be found as far North as the U.S.A./ Canada border. It is favored for jams, jellies and candy. The prickly pear cactus can be found in many good supermarkets in the Western U.S.A.
PRICKLY PEAR CACTUS FRUIT JELLY
INGREDIENTS: Makes 3½ cups jelly
● 6 - 10 pieces of ripe (red) prickly pear cactus fruits (3½ cups juice)
● ½ cup lemon juice
● 4½ cups granulated sugar
● 1 package (3 fluid ounces) liquid fruit pectin
● 1 or 2 drops red food coloring (optional)
1.You must have enough fruit to yield 3½ cups pear cactus fruit juice.
2. Carefully remove thorns from the fruit. Can be done by by wiping the fruit with a paper towel and then brushing with a vegetable brush under water.
3. Put the fruit in a saucepan with enough water to cover the fruit.
4. Boil the fruit for 15 to 20 minutes and then drain off the water.
5. Mash or puree the the cooked fruit and strain through a cheesecloth covered lined strainer. Let the juice settle for ½ hour.
6. Pour off clear juice ad discard any sediment. You should have 3½ cups of pure, clear juice.
7. Combine the juice, lemon juice, sugar and optional food coloring. Boil for 1 minute and then add the pectin. Boil for another minute and remove from heat.
8. Stir your jelly once more and skim off any foam from the top.
9. Gently pour liquid into sterilized jelly jars and seal.