Best Prickly Pear Cactus Fruit Jelly Recipes

Tuna ( Prickly Pear Cactus Fruit ) Jelly image

Provided by Molly53

Categories Fruit

Time 40m

Yield 12 half pints

Number Of Ingredients 4

3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
1 (3 ounce) bottle liquid pectin
2 lemons, juice of
8 cups sugar

Steps:

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.

Nutrition Facts : Calories 565.1, Fat 0.6, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 144.9, Fiber 4.3, Sugar 133.3, Protein 0.9

Prickly Pear Cactus Fruit ) Jelly Recipe - (4.3/5) image

Provided by BobN

Number Of Ingredients 4

3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
(3 ounce) bottle liquid pectin
2 lemons, juice of
8 cups sugar

Steps:

Pluck the fruit from the cactus with a long handled fork or tongs. 2 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). 3 Place in stockpot with about a cup of water. 4 Stir until boiling, cover pan and simmer until tender and soft. 5 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). 6 Measure sugar into a separate pan. 7 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. 8 Then bring to a rolling boil and boil for three minutes longer. 9 Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot. 10 Process for ten minutes in a boiling water bath