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!
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An Inspired Cook 