Serves: 5
Total Calories: 1,296
Do not peel prickly pears. Wear gloves and rub spines off with gunny sack. Wash them well; it’s not necessary for all spines to be removed. It’s amazing how they disappear when cooked.
Put fully ripe fruit in kettle with a small amount of water, not more than 3 cups for an 8-quart kettle. Bring fruit to a boil, and mash with potato masher. Do not overcook. If pears are fully ripe, they will be fairly juicy. Drain through cloth.
Measure juice into large kettle and bring to boil. Add 2 packages of Sure-Jell. Boil hard 1 minute, a full rolling boil that cannot be stirred down. Add lemon juice and sugar. Bring to a hard boil, and let boil 1 full minute.
Be sure you measure exactly. If a more firm jelly is desired, omit 1/4 cup of juice and add 1/2 cup sugar. Jelly will be a beautiful claret red and firm.
This Prickly Pear Jelly recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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