Prickly Pear Jelly

1. 1

   Simmer 3 pint-size jars in a large pot of water until the jelly is ready. Wash the lids and rings in warm, soapy water.

2. 2

   Slice the ends off each prickly pear. Make one long vertical slit down each. Use the slit to grip the skin and peel it off. Discard the peel.

3. 3

   Place the peeled pears in a blender and purée in batches until liquefied. Press the puréed mixture through a fine-mesh sieve set over a bowl. Discard the pulp and seeds.

4. 4

   Measure 3 cups of prickly pear juice and pour it into a large pot. Add lemon juice and pectin; bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Cook at a boil until thickened, about 3 minutes. Remove from the heat.

5. 5

   Pour the prickly pear jelly into the 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 jar rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.

6. 6

   Place a rack in the bottom of a stockpot and fill it halfway with water; bring to a boil. Lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover the stockpot, and process for 15 minutes.

7. 7

   Remove the jars from the stockpot and set them on a cloth-covered or wood surface several inches apart. Let cool for at least 24 hours. Press the center of each lid with a finger to ensure it does not move up or down. Remove the rings for storage and store in a cool, dark place.

• Calories 169.01 kcal Moderate
• Protein 2.24 g Low Source
• Carbs 43.47 g Moderate
• Total Fat 0.15 g Low Source
• Saturated Fat 0.04 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 36.18 mg Low Source
• Fiber 3.72 g Moderate
• Sugar 39.69 g High
• Added Sugar 0.0 g Low Source
• Calcium 276.95 mg Good Source
• Iron 1.0 mg Low Source
• Potassium 436.52 mg Low Source
• Vitamin A 38.81 mcg_rae Low Source
• Vitamin C 15.7 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊