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Category : Plants & Vegetables       Region : Southwest ~ California       Rating : 5
Prickly Pear Cactus Jelly

Contributor : Added by Administrator

Tribal Affiliation : Cherokee (born and raised in San Antonio, Texas)

Orgin of Recipe : Offered by Offered by Susan Marie Smith-Kennedy ...who learned this from an Old Navajo Recipe (childhood friend in San Antonio gave me this)

Type of Dish : Today's Native Dishes

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Ingredients

  • Sugar*
  • 4 - 6 Medium Ripened Prickly Pears*
  • LIQUID Pectin
  • Lemon Juice*
  • Red Food Coloring (Optional)

Directions

Place 4 to 6 medium ripened Prickly Pears in a pan and cover with boiling water for a minute, pour off water. The skin will peel off easily.
Cut up, place back in the pan and once again cover with boiling water, boil for a few minutes until done. Do not over cook.
Pour through jelly cloth getting all the juice out that you can.
Measure Cactus juice and sugar cup for cup (equal parts). Pour in 1/2 cup lemon juice.
*Three cups total (cactus juice / sugar / lemon juice combo) at a time recommended for better jelly.
Bring fruit juice, sugar, and lemon juice to a rolling boil.
Pour in one bottle of LIQUID PECTIN, bringing to a rolling boil once more and boil for one minute.
Remove from heat, skim and pour into hot jelly glasses. The riper the fruit the prettier the jelly.
If the fruit is not ripe enough, use a little red food coloring.

Note: Some Mexican grocery stores carry Prickly Pear cactus juice already prepared in jars/cans.


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