📝 About This Recipe
Captured from the heart of the American Southwest, this vibrant, ruby-red jelly distills the essence of the desert into a jar. The flavor is a sophisticated blend of melon and bubblegum with a bright, citrusy finish that balances the natural sweetness of the tuna (the fruit of the Opuntia cactus). It is an iconic preserve that transforms a rugged desert plant into a shimmering, jewel-toned delicacy perfect for toast or glazing meats.
🥗 Ingredients
The Fruit Base
- 30-40 pieces Prickly Pear Fruit (Tunas) (ripe, deep purple/red color)
- 1 cup Water (for simmering the fruit)
The Jelly Mixture
- 4 cups Prickly Pear Juice (strained and prepared from the fruit)
- 1/2 cup Lemon Juice (freshly squeezed for acidity and set)
- 1.75 ounces Powdered Fruit Pectin (one standard box)
- 5 cups Granulated Sugar (measured exactly for a proper set)
- 1/2 teaspoon Unsalted Butter (optional, to reduce foaming)
Canning Equipment
- 6 pieces Half-pint Glass Jars (sterilized with new lids and bands)
👨🍳 Instructions
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1
Harvest or purchase ripe prickly pears. Using tongs to avoid the glochids (tiny spines), wash the fruit thoroughly in cold water.
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2
Remove the spines by either singeing them over a gas flame or blanching the fruit in boiling water for 2 minutes, then scrubbing with a vegetable brush.
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3
Slice off the ends of each fruit, then cut them in half. Place the fruit into a large, heavy-bottomed stockpot with 1 cup of water.
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4
Cover and simmer the fruit over medium heat for about 15-20 minutes, using a potato masher periodically to crush the fruit and release the juices.
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5
Place a fine-mesh strainer lined with several layers of cheesecloth over a large bowl. Pour the pulp into the strainer and let it drip for at least 2 hours or overnight in the fridge to extract the clearest juice.
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6
Measure exactly 4 cups of the strained juice. If you are short, you can add a small amount of water to reach the 4-cup mark.
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7
Prepare your water bath canner by filling it with enough water to cover jars by 1 inch. Bring to a simmer. Sterilize your jars and keep them warm.
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8
In a large, deep stainless steel pot, combine the 4 cups of juice, 1/2 cup lemon juice, and the pectin. Stir until the pectin is fully dissolved.
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9
Add the 1/2 teaspoon of butter to the pot; this will significantly reduce the amount of foam that rises during the boiling process.
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10
Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly.
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11
Stir in the sugar all at once. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring continuously.
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12
Remove the pot from the heat. Use a metal spoon to skim off any remaining foam from the surface of the liquid.
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13
Ladle the hot jelly into the prepared hot jars, leaving 1/4 inch of headspace at the top. Wipe the rims with a clean, damp cloth.
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14
Apply the lids and screw on the bands until fingertip tight. Place the jars in the boiling water bath and process for 10 minutes (adjust for altitude if necessary).
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15
Remove the jars from the canner and place them on a towel-lined counter. Let them sit undisturbed for 24 hours to set before checking the seals.
💡 Chef's Tips
Always use tongs or thick gloves when handling raw fruit; those tiny spines are nearly invisible but very painful. Do not reduce the sugar in this recipe, as sugar is essential for the pectin to create a firm 'set'. For the clearest jelly, never squeeze the cheesecloth bag when straining the juice; let gravity do the work. Check the set by placing a small plate in the freezer; drop a spoonful of hot jelly on it, and if it wrinkles when pushed with a finger, it's ready. If your jelly doesn't set immediately, wait 24-48 hours, as prickly pear can sometimes take longer to firm up.
🍽️ Serving Suggestions
Serve atop warm, buttery sourdough toast or fresh buttermilk biscuits. Use as a unique glaze for roasted pork tenderloin or grilled chicken wings. Pair with a sharp white cheddar or creamy goat cheese on a charcuterie board. Whisk a spoonful into a margarita for a vibrant, desert-inspired cocktail. Dollop over vanilla bean panna cotta or cheesecake for a stunning color contrast.