Tuna ( Prickly Pear Cactus Fruit ) Jelly

1. 1

   Pluck the fruit from the cactus with a long handled fork or tongs.

2. 2

   Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).

3. 3

   Place in stockpot with about a cup of water.

4. 4

   Stir until boiling, cover pan and simmer until tender and soft.

5. 5

   Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).

6. 6

   Measure sugar into a separate pan.

7. 7

   Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.

8. 8

   Then bring to a rolling boil and boil for three minutes longer.

9. 9

   Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.

10. 10

    Process for ten minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.