Cactus Jelly

1. 1

   Use underripe cactus, except for a few ripe ones to give color to the jelly.

2. 2

   Brush with vegetable brush under running cold water. Quarter and place in saucepan with enough water to cover.

3. 3

   Boil until very tender.

4. 4

   Mash with a potato masher and pour both liquid and pulp into a jelly bag to drip.

5. 5

   Measure juice and, for each two and one-half cups of juice add one (3 ounce) package of powdered pectin.

6. 6

   Bring to a full boil, stirring constantly.

7. 7

   Add 3 to 4 tablespoons of lemon or lime juice and about one and a half times the volume of sugar as your measured juice.

8. 8

   Bring again to a full boil and keep boiling for 3 minutes, or until it tests done.

9. 9

   Pour into warm jars and cover tightly.

10. 10

    It is done when it drips 2 drips separately off of spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.