This prickly pear jelly is made with prickly pear juice, lemon juice, pectin, and sugar in this family recipe for homemade magenta-colored jelly.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
193 Calories
Recipe Instructions
Step 1
Simmer 3 pint-size jars in a large pot of water until jelly is ready. Wash the lids and rings in warm, soapy water.
Step 2
Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use slit to hold skin and peel off. Discard peel.
Step 3
Measure out 3 cups prickly pear juice and pour into a large pot. Add lemon juice and pectin; bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook at a boil until thickened, about 3 minutes. Remove from heat.
Step 4
Pour prickly pear jelly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Step 5
Place a rack in the bottom of a stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the stockpot, and process for 15 minutes.
Step 6
Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart. Let cool for at least 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 7
Place peeled pears in a blender; purée in batches until liquefied. Press puréed mixture through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
Ingredients
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
