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.

• Ready In: 40 mins
• Yields: 12 half pints

Ingredients

• 3  lbs  ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
• 1 (3 ounce) bottle  liquid pectin
• 2  lemons, juice of
• 8  cups sugar

Directions

1. Pluck the fruit from the cactus with a long handled fork or tongs.
2. Put 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).
3. Place in stockpot with about a cup of water.
4. Stir until boiling, cover pan and simmer until tender and soft.
5. Mash 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).
6. Measure sugar into a separate pan.
7. Bring 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.
8. Then bring to a rolling boil and boil for three minutes longer.
9. Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
10. Process for ten minutes in a boiling water bath.