Cactus Pear Jam with a Hint of Amaretto

Name: Cactus Pear Jam with a Hint of Amaretto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 80 servings
Cuisine: International
Ingredients: 1.5 tsp Amaretto Liqueur; 3 tbsp Lemon Juice; 2.5 tbsp Pectin; 2.5 cups Sugar; 8 whole Whole Milk

Side Dish 🥗 Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Pescatarian 🐟

Cactus Pear Jam with a Hint of Amaretto balances bright, tangy cactus-fruit flavor with a gentle almond note for a nuanced finish. Its jewel-toned color and clean set make it perfect for morning toast, cheese boards, or gifting during the holidays. Expect a smooth, glossy spread that highlights the fruit’s natural sweetness and acidity.

Prep20 mins
Cook25 mins
Serves80
DifficultyMedium

1

Check a 1-quart jar and a 1-pint jar for cracks and the rings for rust, discarding any that are damaged. Submerge the jars in simmering water until the jam is ready. Wash new, unused lids and rings in warm, soapy water.
2

Wear protective gloves and rub and rinse the prickly pears under running water to ensure all spines are removed. Cut each pear in half; scoop out the pulp and seeds and place them in a food processor bowl. Pulse for 30 to 40 seconds. Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the cheesecloth into a pouch and squeeze out the juice. Remove any remaining pulp from the seeds and add it to the bowl with the juice.
3

Combine the prickly pear juice, pectin, and lemon juice in a saucepan over medium heat. Bring to a rolling boil that cannot be stirred down. Add the sugar and amaretto; stir until fully dissolved. Return the mixture to a rolling boil, stirring constantly. Cook until the jam is reduced by half, 5 to 7 minutes.
4

Take the jam off the heat. Skim off and discard any froth that formed. Dip a metal spoon into the jam to check the thickness. If you want a thicker jam, add another 1/2 teaspoon of pectin and boil for 1 minute more.
5

Ladle the jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of the jars to release any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Place the lids on and screw the rings on tightly.
6

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and use a holder to lower the jars, spaced 2 inches apart, into the boiling water. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.
7

Lift the jars out of the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid to confirm it does not move up or down. Remove the rings for storage and keep the jam in a cool, dark place.