Prickly Pear Jelly

Prickly Pear Jelly

Ingredients:
1 package powdered pectin (not liquid)
3 tablespoons lemon or Mexican lime juice
3 1/2 cups granulated sugar

Directions:
Sterilized jelly glasses
Melted paraffin
Use red, ripe, tuna (fruit). If fruit is very ripe, try to include some under−ripe ones to add pectin. A
handy way to gather fruit is to use a long−handled fork or tongs and a heavy paper bag. It is not
necessary to burn off the spines, as they will come off when fruit is pressed through cheesecloth or
filter paper. Brush the pears with a vegetable brush. Wash and place in a kettle with just enough water
to cover. Boil until quite tender and soft. This is necessary to extract all juice. Set juice aside so
sediment will settle to bottom of container. For clear jelly do not use pectin containing sediment.
For each 2 1/2 cups juice, add 1 package powdered pectin (more successful than liquid pectin in this
recipe). Bring to a fast boil, stirring constantly. Add lemon or lime juice and sugar. Bring to a hard boil
that cannot be stirred down. Boil for 3 minutes. Timing is important to get a product that will jell.
Remove from heat; skim and pour into sterilized glasses. Cover with a layer of melted paraffin.
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