An Inspired Cook

I set aside two jars of prickly pear juice to make jelly.  It reminded me of my Mom and how she used to can everything including jellies and jams in big huge canning pots.  This was a much smaller scale so I found a different method to preserve the  jelly by covering the sealed jars in a hot water bath for 10 minutes.  When they cooled you could hear the lids make that popping sound that tells you they are sealed.  I found some low sugar pectin which allowed me to cut down on the sugar as well as quicken the process.  In no time I had a little more than 3 jars of prickly pear jelly.  I couldn’t wait to taste it so I made a batch of tea scones to go with the jelly . . . absolutely delicious!

For this small recipe you’ll need 2 cups of prickly pear juice.  1 1/2 cups sugar, divided along with low sugar pectin and lemon juice.

Combine 3/4 cup of sugar with 2 tablespoons pectin.  Give that a dry whisk to mix it together.

In a heavy bottomed saucepan over medium heat combine the prickly pear juice and lemon juice.

Add the sugar/pectin mix and stir the pot.  Bring mixture just to a boil.  Add the remaining sugar, stirring the pot continuously until it reaches a boil once again.  Turn off  the heat and remove from burner.  Let cool slightly.

Pour into jars, this made a little over 3 jars of jelly.

To seal the jars, place jars in a hot water bath covering the jars with water.  Boil for 10 minutes.  Remove and listen for the lids to pop over the next hour or so.  If a lid doesn’t seal, I would suggest keeping it refrigerated or freezing the jelly.

Prickly Pear Jelly sure tastes good on a tea scone!!

Prickly Pear Jelly (adapted from Root Simple)

2 cups Prickly Pear Juice
1/4 cup Lemon Juice
1 1/2 cups Sugar, divided
2 tablespoons Low Sugar Pectin

Combine 3/4 cup sugar with the pectin.  Stir together.  Set aside.

In a 3 quart heavy bottomed saucepan over medium heat combine the prickly pear juice and lemon juice.  Add the sugar pectin mix and bring just to a boil.  Add the remaining 3/4 cup sugar and stir continuously until the jelly reaches a 2nd boil.  Turn off heat and remove from burner.  Let cool slightly, then pour into jars with lids.

To seal, heat enough water in a saucepan to cover the jars.  Bring to a boil and boil for 10 minutes.  Remove jars and let cool.  Listen for a popping sound to indicate they have sealed.  Any unsealed jars should be refrigerated or frozen.

Makes 3 1/2 cups jelly.