Skip to main content

Easy, No-Pectic Prickly Pear Jelly


A couple of weeks back friends of ours gave Jake some prickly pears when he was at their house doing some work. And since Mike had explained to Jake how to de-thorn them, I happily let him risk digit punctures and just accepted the peeled and prepped fruit. He wore thick leather gloves and weathered the de-thorning process well.

Thank you, my Love! I really appreciate the assist.

First step, after de-thorning and peeling, is to make juice. Place fruits in a blender or food processor, then run it through a mesh strainer.

Ingredients makes two cups
  • 4 cups prickly pear juice
  • 3/4 cup organic granulated sugar
  • 1/2 cup freshly squeezed lemon juice, divided
  • Also needed heavy-bottom pan; two sterilized 8-ounce jars with lids


Combine the juice, sugar, and 1/4 cup lemon juice in a heavy-bottom pan; I used my Le Creuset enameled cast iron braiser. Stir to combine.

Bring the mixture up to a boil, stirring frequently. Continue to boil, stirring frequently, until the mixture starts to get thick and jammy, approximately 10 to 15 minutes.

Stir in the remaining 1/4 lemon juice and bring it back to a boil. Boil until wooden spoon or spatula dragged through the middle leaves a distinct path. If the jelly runs back together too quickly, keep cooking.

Once the jelly is the correct consistency, spoon it into the two sterilized jars and put on the lids finger tight. Let cool to room temperature. The jars will seal when they cool. However, since these are not processed in a water bath, store them in the refrigerator and use within three weeks. 

Doesn't this just have the best color? When I gave a jar to the friends who gave us the prickly pears, their six-year-old held it up in the light and said that it glowed like gold. It does!


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas