Prickly pear jelly
Prickly pear jelly recipe in the canning category
Recipe ingredients:
- 2 1/2 cups juice, 1 quart fruit
- Water to cover in kettle
- 1 package powdered pectin, not liquid
- 3 tablespoons lemon or Mexican lime juice
- 3 1/2 cups granulated sugar
- Sterilized jelly glasses
- Melted paraffin
Recipe method:
- Use red, ripe, tuna fruit. If fruit is very ripe, try to include some under ripe ones to add pectin.
- A handy way to gather fruit is to use a long handled fork or tongs and a heavy paper bag. It is not necessary to burn off the spines, as they will come off when fruit is pressed through cheesecloth or filter paper.
- Brush the pears with a vegetable brush.
- Wash and place in a kettle with just enough water to cover.
- Boil until quite tender and soft. This is necessary to extract all juice.
- Set juice aside so sediment will settle to bottom of container.
- For clear jelly do not use pectin containing sediment.
- For each 2 1/2 cups juice, add 1 package powdered pectin.
- Bring to a fast boil, stirring constantly.
- Add lemon or lime juice and sugar.
- Bring to a hard boil that cannot be stirred down.
- Boil for 3 minutes. Timing is important to get a product that will jell.
- Remove from heat. Skim and pour into sterilized glasses.
- Cover with a layer of melted paraffin.
Tags: prickly, pear, jelly, recipe, canning, recipes, cooking