Prickly Pear Jelly
Delicious jelly with a unique flavor.
Servings: 1 32 oz jars*
Equipment
- Mason Jars
Ingredients
- 2.5 C Prickly Pear Juice
- 3.5 T lemon juice
- 3.5 C sugar
- 1 box pectin
- water enough to boil mason jar**
Instructions
- Bring juice to a boil in a medium sized sauce pan over high heat.
- Once boiling, add pectin and stir quickly for 1 minute.
- Turn off heat and add lemon juice and sugar. Mix well.
- Return to a hard boil and stir for ~3 minutes or until the syrup becomes thick.
- Remove from heat and skim off any foam that formed while boiling.
- Once done, carefully fill a mason jar (I used a wide mouth funnel) and allow to cool. I let my jelly set up overnight.
- Cover and refrigerate (lasts around 2 weeks).
- If keeping in pantry:
- Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
- Carefully pour jam into the mason jar (I used a wide mouth funnel).
- Place lid on and turn over the jar. Leave upside down for 10 minutes.
- This will seal the jam and allow you to store it in the pantry/counter/etc. I let my jelly set up overnight.
- Refrigerate after opening. Enjoy!
Notes
*I triple this recipe when I make it. I also use smaller jars in order to get a more reasonable size when using.
**If you don’t plan on eating the jam immediately, this is for storing in the pantry.