Prickly Pear Marmalade

"You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe."
 
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Ready In:
50mins
Ingredients:
5
Yields:
7 8-oz jars
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ingredients

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directions

  • Do NOT peel your oranges or lemons. (small chop on oranges).
  • Do wash them well to remove any wax and pesticides.
  • In a large stainless steel saucepan combine the oranges, lemons and water.
  • Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
  • Remove from heat, cover and place in a cool spot for 12 to 18 hours.
  • When ready prepare canner, jars and lids.
  • Bring orange mixture to a boil over medium heat.
  • Boil, stirring frequently until peel is tender, 15 to 20 minutes.
  • Stir in prickly pears, return to a gentle boil.
  • Maintaining boil gradually stir in the sugar.
  • Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
  • Remove from heat and test gel.
  • If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
  • Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
  • Place in canner-repeat with remaining jars.
  • Process in a boiling water bath canner for 15 minutes.
  • Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
  • Remove jars, cool and store.

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