Recipe: Prickly Pear Jelly

Hello Harry,

Here's a recipe for jelly that you may be able to convert to a syrup. I haven't tried it and I'm sorry that I don't know the source.

Betsy

PRICKLY-PEAR CACTUS JELLY
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This recipe uses at least 40 ripe prickly-pear fruit! 40 to 50. Line a pail with a plastic bag. Use kitchen tongs and good gloves (Now, BE CAREFUL!) Carefully clean off stickers with a stiff vegetable brush, or singe them off over a flame, holding fruit with a fork or tongs. Wash thoroughly under running water, and then cut in half. Place in a big kettle over low heat, and add water to cover. If fruit is very juicy, you will need less water. Boil 15 or 20 minutes, and press hard through a double layer of cheesecloth into a bowl, using a wood masher or paddle. Allow time for sediment to settle, or let final juice drip through a jelly bag. Hopefully, you'll wind up with 4 full cups of juice. Combine with 1 two-ounce box of powdered pectin and 5 cups of sugar. Boil the living #$%#$ out of it for 5 minutes... skim any foam off and pour into sterilized jelly glasses. (Follow safe methods for "putting by" the jelly.) Let cool. The color should be a pretty greenish-red! Mmmmmmmmmmmmmmmm.