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Prickly Pear Jelly Recipe

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This recipe for Prickly Pear Jelly is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Gather a gallon or so of ripe fruit with leather gloves and tongs. Soak in a sinkful of cold water. Most of the stickers will rinse off. If you burn the stickers off, peel the fruit to remove all the black thorn stumps, the burned part will ruin the taste. I just strain the cooked juice through cheesecloth and don't worry about peeling or burning them. Cut off the bloom ends, place in a large pot, cover with water and simmer 20 minutes. Strain the juice. To each
2 C. juice, add
1 Pkg. pectin
1 T. fresh lemon juice.
Bring to a rolling boil and add
3 C. Sugar, all at once
Directions:
Directions:
Bring to a rolling boil again and boil for 1 minute.
Pour into sterilized jars and seal.
Recipe can be doubled:
4 C. juice
2 T lemon juice
2 pkg. pectin
6 C. Sugar
Variation:
1 C. juice
1 C. wine or champagne
2 C. Sugar
1 pkg. pectin

 

 

 

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