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

Procedure

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!