Traditional Prickly Pear Jelly

[Guest guest]

I haven't tried making this yet, but plan to as soon as my friend gives me a

supply of cactus apples (aka " tunas " ). This recipe dates back to the late 19th

century.

 

 

Traditional Prickly Pear Jelly

 

(Recipe from " Texas Highway Online " )

 

Gather about one gallon of cactus tunas (prickly pear fruit), and burn the

stickers from each tuna over a candle flame. An ice pick or fondue form is handy

for holding the tunas during this operation. Now scrape away the burned sticker

residue from the fruit with the edge of a sharp knife. The fruit can now be

peeled easily, but rubber gloves are recommended to keep the juice from dying

your hands purple.

 

Cut the peeled tunas into quarters and place them in a saucepan, seeds and all,

with just enough water to show through the fruit. Bring the water to a gentle

boil, cover, and allow the fruit to cook for about an hour.

 

Strain the juice from the pulp and seeds, and to 3 ¾ cups of juice add ½ cup of

lemon juice and 1 ½ boxes of fruit pectin. Bring this mixture to a boil and add

six cups of sugar. Allow the mixture to cook for three minutes.

 

Remove the jelly from the heat and allow it to cool for 45 minutes; skim off the

foam and pour the jelly into hot, sterilized jars. Seal the jars immediately

with canning lids or allow the jelly to set and seal it with melted paraffin.

 

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