Prickly Pear Jelly

Instructions

1. 1

   Water to cover in kettle 1 package powdered pectin (not liquid) 3 tablespoons lemon or Mexican lime juice 3 1/2 cups granulated sugar Sterilized jelly glasses Melted paraffin Use red, ripe, tuna (fruit).

2. 2

   If fruit is very ripe, try to include some under-ripe ones to add pectin.

3. 3

   A handy way to gather fruit is to use a long-handled fork or tongs and a heavy paper bag.

4. 4

   It is not necessary to burn off the spines, as they will come off when fruit is pressed through cheesecloth or filter paper.

5. 5

   Brush the pears with a vegetable brush.

6. 6

   Wash and place in a kettle with just enough water to cover.

7. 7

   Boil until quite tender and soft.

8. 8

   This is necessary to extract all juice.

9. 9

   Set juice aside so sediment will settle to bottom of container.

10. 10

    For clear jelly do not use pectin containing sediment.

11. 11

    For each 2 1/2 cups juice, add 1 package powdered pectin (more successful than liquid pectin in this recipe).

12. 12

    Bring to a fast boil, stirring constantly.

13. 13

    Add lemon or lime juice and sugar.

14. 14

    Bring to a hard boil that cannot be stirred down.

15. 15

    Boil for 3 minutes.

16. 16

    Timing is important to get a product that will jell.

17. 17

    Remove from heat; skim and pour into sterilized glasses.

18. 18

    Cover with a layer of melted paraffin.