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

Ingredients

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