Prickly Pear Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 c. Prickly pear juice
1 box 1.75 oz. powdered pectin
3 T. Lemon juice
3 1/2 c. Sugar
1/2 Tsp. Unsalted butter
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Directions: |
Directions:Put the fruits in a pot and add enough water to almost cover them. Cover and bring to a boil. Turn off the heat and let steep for 30 minutes.
Mash the fruit with a potato masher, then push it through a food mill to separate out the seeds.
Strain the pulpy juice through a fine-meshed strainer, then again through the same strainer that has either cheesecloth or a plain paper towel set inside. You need to do this to be sure of removing every last glochid.
Dissolve pectin in prickly pear juice, heat to a rolling boil. Add lemon juoce and sugar, bring to a full rolling boil, boil 3 minutes. Skim off the foam and jar and seal.
To make juice from prickly pear cactus: Harvest fruit from prickly pear cactus very carefully with a pair of tongs. You need about 30 tuna to make about 3 1/2 cups juice. Wash the tuna in water very carefully with a scrub brush to remove the spines. Cut the tuna in pieces and place in a large pot and barely cover with water. Cook (simmer) 30 to 50 minutes to soften and mash with a potato masher. Strain (drip) through a jelly bag (do not squeeze). Juice may be frozen at this point until ready to make jelly. |
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Number Of
Servings: |
Number Of
Servings:3 1/2 cups |
Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: Harvest prickly pear fruit (tunas) in October (Albuquerque)
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