Prickly Cactus Pear Jelly

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Prickly Cactus Pear Jelly
Published by Nevada Motojicho · 14 April 2022

Prickly Cactus Pear Jelly


4 cups Prickly Pear Juice (the process of extraction is described below)
1/2 cup Lemon Juice
3 cups Sugar
1 package low sugar pectin (1.75 oz) which equals 3.5 Tablespoons


1. burn off the needles by holding and turning the fruit with a pair of tongs over a burner on the stove for a minute or so.

2. quarter the fruit and place in a pot. cover with water (approx. 2.5 cups) Boil for 10 minutes all the while crushing the fruit with a heavy-duty potato masher.

3. strain through two layers of cheescloth placed in a colander. pull up and join the four corners of the cheesecloth and give a twist. Squeeze while pressing to etract as much of the juice as possible.

4. pour four cups of the priclky pear extracted juice into you pot and add a half cup of lemon juice.

5. mix a quarter cup of the sugar and the low/no sugar pectin and add to the juice.

6. bring the mixture to a full boil.

7. add the remaining sugar and bring back t a full boil. Boil for 1 minute, stirring constantly.

8. Pour into six 8 oz sterilized canning jars.

9. Process in a boiling hot water bath for 10 minutes.

Pricly pear cactus fruit (called "tuna" in Mexico) come in a variety of colors... red green, orange and usually matures in the month of August.

(recipe from Mr. Homegrown, Root Simple)

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