Wild Edibles Series- Prickly Pear Cactus Jelly Recipe

(pictures courtesy of Cool Dude)




The fruit/pears, technically, 'tunas' of the Prickly Pear Cactus ripens from July to September in Texas. 


Cool Dude (RW), a friend who lives in central Texas,
recently headed out to harvest the last of these yummy 'tunas' for the season.


Cool Dude


You can check out the step-by-step process he used to harvest,
clean and extract the juice of the Prickly Pear Cactus at

Gammy's House Blog.





Cool Dude was able to get 3 quarts (12 cups) of liquid from 5 gallons of fruit. 
 
 He poured the liquid into Zip-Loc bags and froze it to make the jelly at a later time.
Actually, I think he plans on making plenty of Prickly Pear Martinis.

Yum!

OK, on to the recipe...




Prickly Pear Cactus Jelly Recipe


Tools Needed:
Large pot
Canning jars/lids/rims (about 8
Large mouth funnel
Jar Lifter
Ladle

Ingredients:
2 1/2 cups prickly pear cactus juice
1/2 cup lemon juice
5 cups sugar
1 box of Sure-Jell (6 Tlbs.)

Preparation:
- Combine juice, sure-jell and lemon juice in a large pot. Mix thoroughly.
- Over high heat, bring liquid to a hard rolling boil and cook for three minutes.  
- Add the sugar.  Stir to dissolve while continuing to cook liquid; bringing it back to a hard boil.
- Stirring constantly, boil juice for two more minutes.  You can tell it's ready when the thickened mixture coats a spoon.  Remove from heat.
- Ladle into hot sterilized canning jars.  Wipe rims to remove any spills, place lids and hand tighten rings.  
 (see print out below)
- Process in a boiling hot water bath for 15 minutes. 
- Lay a dish rag on the counter.
- Using a jar lifter, remove jars from water and place on the dish towel to cool.

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Enjoy!!!




Don't forget to visit my Recipe Box in Gammy's House Kitchen for other great recipes.
I  add new recipes regularly.

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