This is my grandmother's recipe. It is good on anything grape jelly is good on! Handle prickly pears carefully, wearing gloves. Store jelly in a cool, dark area.
Preparation Time
20 mins
Cooking Time
38 mins
Total Time
58 mins
Calories
193 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.
Step 4
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.
Step 5
Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
Step 6
Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.
Step 7
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 15 minutes.
Ingredients
¼ cup lemon juice
4 ½ cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
