Tuna Prickly Pear Cactus Fruit Jelly
From kcangel63 15 years ago
- 20 minutes to make
- Serves 12
A gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods.
Ingredients
- 3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas) shopping list
- 1 (3 ounce) bottle liquid pectin shopping list
- 2 lemons, juice of shopping list
- 8 cups sugar shopping list
How to make it
- Pluck the fruit from the cactus with a long handled fork or tongs.
- Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
- Place in stockpot with about a cup of water.
- Stir until boiling, cover pan and simmer until tender and soft.
- Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
- Measure sugar into a separate pan.
- Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
- Then bring to a rolling boil and boil for three minutes longer.
- Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
- Process for ten minutes in a boiling water bath.
People Who Like This Dish 3
- carriehoage Nowhere, Us
- momo_55grandma Mountianview, AR
- tamfas Toronto
- kcangel63 Platte City, MO
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Reviewed by 1 people-
different have heard of this never tried it great post high5 thanks
momo_55grandma
in Mountianview loved it
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