Prickly Pear Jam
4 c prickly pear pulp (with seeds)*
3 c sugar
grated rind & juice from 2 lemons
Bring all ingredients to a boil in a stainless steel pot. Reduce heat and simmer 30 minutes, or until thick. Prepare canner, jars, and lids (see Canning Basics).
Pour into 4 half pint jars and process for 10 minutes in a hot water bath.
*You may wish to strain out the seeds and pulp to make jelly. I actually like the seeds, they give the finished jam a jewel-like appearance and add texture but I know others prefer to leave them out. Follow these changes if you’re not a seed fan:
Prickly Pear Jelly
1 c prickly pear juice
3 c sugar
1/3 c lemon juice
1/2 bottle liquid pectin
Prepare canner, jars, and lids. Combine juices and sugar over medium high heat, and bring to boil. Stir in the liquid pectin and boil 1 minute. Remove from heat and test for a gel. (see Canning Basics). Skim off any foam, pour into jars and process for 10 minutes in a hot water bath.