1 Cup (16 tbs) (Prepared As Per Method Given Below)
3⁄4 Cup (12 tbs)
Lemon juice/Orange juice
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.