Best Prickly Pear Marmalade Recipes

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PRICKLY PEAR MARMALADE



Prickly Pear Marmalade image

A ruby red, fruity marmalade. I've never tried any commercial prickly pear jam or jelly, so I don't know if this is how it's supposed to taste, but my toddler does keep asking for more, so it's a win for our family. Store any extra jam in the refrigerator.

Provided by Jana Carter Parsons

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT1h11m

Yield 6

Number Of Ingredients 6

6 prickly pears
3 cups white sugar
1 (3 ounce) pouch liquid pectin
⅓ cup lemon juice
2 lemons, zested
1 teaspoon butter

Steps:

  • Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and rings in warm soapy water.
  • Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Cut flesh into quarters and transfer to a saucepan; mash with a potato masher.
  • Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Press cooked flesh through the fine screen on a food mill set over a bowl.
  • Measure 1 1/4 cup prickly pear pulp into the saucepan. Add sugar, lemon juice, lemon zest, and butter; bring to a boil. Stir in pectin until dissolved, about 1 minute.
  • Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 5 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 111.8 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.3 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 11.6 mg, Sugar 100.5 g

PRICKLY PEAR MARMALADE



Prickly Pear Marmalade image

You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe.

Provided by Diana Adcock

Categories     Fruit

Time 50m

Yield 7 8-oz jars

Number Of Ingredients 5

3 cups oranges, chopped and seeded
1 cup lemon, thinly sliced and seeded
4 cups water
4 cups prickly pears, chopped and seeded
6 cups sugar

Steps:

  • Do NOT peel your oranges or lemons. (small chop on oranges).
  • Do wash them well to remove any wax and pesticides.
  • In a large stainless steel saucepan combine the oranges, lemons and water.
  • Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
  • Remove from heat, cover and place in a cool spot for 12 to 18 hours.
  • When ready prepare canner, jars and lids.
  • Bring orange mixture to a boil over medium heat.
  • Boil, stirring frequently until peel is tender, 15 to 20 minutes.
  • Stir in prickly pears, return to a gentle boil.
  • Maintaining boil gradually stir in the sugar.
  • Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
  • Remove from heat and test gel.
  • If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
  • Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
  • Place in canner-repeat with remaining jars.
  • Process in a boiling water bath canner for 15 minutes.
  • Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
  • Remove jars, cool and store.

Nutrition Facts : Calories 699.7, Fat 0.1, Sodium 2.7, Carbohydrate 180.5, Fiber 1.9, Sugar 178.5, Protein 0.7

PRICKLY PEAR ORANGE MARMALADE



Prickly Pear Orange Marmalade image

This is from a little old lady who thought everyone knew how to can so forgive me if there are some steps left out. I have not ever made this but wanted to share an unusual recipe. Prep time includes overnight soaking.

Provided by riffraff

Categories     Fruit

Time P1DT30m

Yield 1 jar

Number Of Ingredients 4

1 cup prickly pear cactus, thinly sliced
3/8 cup sugar
1/4 cup orange, thinly sliced and cut in quarters
1/2 cup orange juice

Steps:

  • Remove skins from prickly pears.
  • Slice and remove skins.
  • Cover orange with water and soak overnight.
  • Add orange juice, prickly pear, and sugar to orange which has soaked overnight.
  • Heat slowly and stir until the sugar is dissolved.
  • Continue stirring frequently and boil about 30 minutes or until the mixture is thick and the fruit is clear.
  • Pour into hot, dry, sterilized jars to within 1/4 inch of the top if paraffin is used; otherwise fill to the top.
  • Seal.

Nutrition Facts : Calories 371.1, Fat 0.3, Sodium 1.2, Carbohydrate 94.2, Fiber 1.3, Sugar 90.6, Protein 1.3

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