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Prickly Pear Jelly

Mexican.Chef's picture
  Prickly pear cactus juice 1 Cup (16 tbs) (Prepared As Per Method Given Below)
  Sugar 3⁄4 Cup (12 tbs)
  Lemon juice/Orange juice 1 Tablespoon

1 Carefully remove spines from prickly pear fruits. Wash them, cut into quarters and place in a kettle. Add enough water almost to cover.
2 Cook slowly until fruit is soft and reduced almost to a pulp. Pour into a jelly bag that has been moistened in hot water. Hang the bag over a large pot or bowl. Let drain overnight.
3 Heat juice to the boiling point and boil for 5 minutes. Remove scum. Measure the juice. Add 3/4 cup sugar and 1 tablespoon lemon or orange juice for each cup of juice. Meanwhile scrub and sterilize 2 jelly jars for each cup of juice.
4 Cook mixture until syrup drops in sheets from a metal spoon, or until it reaches 9°F. above boiling. Pour into hot sterilized jars, cool, and cover with melted paraffin.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 623 Calories from Fat 2

% Daily Value*

Total Fat 0.22 g0.33%

Saturated Fat 0.04 g0.19%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 50.6 mg2.1%

Total Carbohydrates 159 g53.1%

Dietary Fiber 5.3 g21.4%

Sugars 153 g

Protein 3 g6.4%

Vitamin A 22% Vitamin C 48.7%

Calcium 39.6% Iron 8%

*Based on a 2000 Calorie diet

Prickly Pear Jelly Recipe