1. Strain your prickly pear pulp to remove seeds and peel. If using whole fruit, peel and blend until smooth, then strain.

2. In a heavy-bottomed saucepan, combine prickly pear juice, lemon juice, and pectin. Stir continuously over medium heat.

3. Slowly add sugar and bring to a rolling boil.

4. Continue boiling for 5 more minutes, stirring occasionally to avoid scorching.

5. Pour mixture into a parchment-lined baking sheet or silicone molds.

6. Cool at room temperature for 4–6 hours until firm.

7. Slice into cubes and toss with sugar to prevent sticking.

8. Store in an airtight container for up to two weeks.