1/2 Photos of Tuna ( Prickly Pear Cactus Fruit ) Jelly
A gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
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- 1Pluck the fruit from the cactus with a long handled fork or tongs.
- 2Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
- 3Place in stockpot with about a cup of water.
- 4Stir until boiling, cover pan and simmer until tender and soft.
- 5Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
- 6Measure sugar into a separate pan.
- 7Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
- 8Then bring to a rolling boil and boil for three minutes longer.
- 9Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
- 10Process for ten minutes in a boiling water bath.
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Nutritional Facts for Tuna ( Prickly Pear Cactus Fruit ) Jelly
Serving Size: 1 (3143 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 565.0
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7.0 mg
- Total Carbohydrate 144.8 g
- Dietary Fiber 4.2 g
- Sugars 133.2 g
- Protein 0.8 g