Tuna Prickly Pear Cactus Fruit Jelly Recipe

How to Make Tuna Prickly Pear Cactus Fruit Jelly

1. Gently pluck approximately 1 pound of prickly pear fruit from the cactus pads using long-handled tongs or a fork.
2. Protect your hands by wearing rubber gloves. Thoroughly wash the fruit under running water, then scrub gently with a vegetable brush.
3. Place the washed prickly pear fruit in a large stockpot with 1 cup of water.
4. Bring the mixture to a boil, then reduce heat, cover, and simmer until the fruit is tender and soft (approximately 15-20 minutes).
5. Mash the cooked fruit thoroughly. Then, strain the mixture through cheesecloth, a jelly bag, or a fine-mesh sieve to remove seeds and pulp, reserving the juice.
6. Let the juice sit undisturbed for at least 30 minutes to allow sediment to settle.
7. Measure 4 cups of the clear prickly pear juice.
8. In a separate, heavy-bottomed saucepan, combine the measured juice with 1 package (1.75 oz) liquid pectin (or 6 ounces powdered pectin – adjust according to package instructions). Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
9. Gradually add 7 cups of granulated sugar to the boiling juice-pectin mixture, stirring continuously. This will take about 5 minutes, keeping the mixture at a near boil.
10. Once all the sugar is incorporated, bring the mixture back to a rolling boil and boil hard for exactly 1 minute, stirring constantly.
11. Remove from heat and let stand for a few seconds. Skim off any foam.
12. Quickly ladle the hot jelly into sterilized canning jars, leaving ¼ inch headspace. Wipe the jar rims clean, and seal immediately with lids and rings.
13. Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on altitude – consult the NCHFP website for details).