Prickly Pear Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 quarts prickly pears, sliced
water
2 (1¾ oz.) packages powdered fruit pectin
4 tbsp. freshly squeezed lemon juice
7 cups sugar
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Directions: |
Directions:Pick fruit off cactus using tongs and gloves. Burn spines off fruit; cut fruit into small pieces.
Place fruit in a large kettle. Add water to cover well and simmer about 1 hour, or until fruit is tender.
Strain through a sieve or cheesecloth to get enough juice to measure 5 cups. Add water if needed
to make the 5 cups of juice. Combine juice, fruit pectin and lemon in a large saucepan. Place on
high heat and stir until mixture comes to a hard boil. Add all the sugar at one time and mix well.
Bring to a full rolling boil; boil hard for 1 minute, stir constantly.
Remove from heat and skim off foam with a metal spoon. Pour jelly quickly into sterilized glass jars.
Cover immediately with ⅛ inch layer of hot paraffin. Then cover with lids.
Prickly pears are usually ripe in late September, when they are very dark red or almost purple in color. |
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Personal
Notes: |
Personal
Notes: Dorothy would ride around the pasture collecting the ripe prickly pears and make delicious Prickly Pear Jelly, when she had collected enough pear. Her granddaughter, Tonya and great grandson Mason, used her recipe a few years ago to experience the time and effort it took for "Mamaw" to do this.
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