- 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.