Tuna ( Prickly Pear Cactus Fruit ) Jelly

Recipe by Molly53
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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