Description
Sweet, tangy, and naturally neon-magenta, prickly pear jelly captures the essence of desert fruit in a spreadable form. With flavor hints of watermelon, hibiscus, and bubblegum, it’s perfect for toasts, pastries, or savory pairings.
Ingredients
4 cups prickly pear juice
1/4 cup fresh lemon juice
1 box (1.75 oz) powdered pectin
4 cups organic cane sugar
Optional: fresh rosemary sprig or pinch of chili flakes
Instructions
1. Use tongs to hold prickly pears. Slice off ends and slit down the side to peel.
2. Chop fruit into chunks, simmer with a splash of water for 10 mins.
3. Mash gently, strain juice through fine mesh or cheesecloth.
4. In a pot, combine juice with lemon juice and pectin. Stir over high heat until boiling.
5. Add sugar all at once, stir, and return to a hard boil for 1–2 minutes.
6. Skim foam and ladle into sterilized jars, leaving 1/4″ headspace.
7. Wipe rims, seal with lids, and process in water bath canner for 10 minutes.
8. Cool for 12–24 hours before storing.
Notes
Prickly pears are ripe when deep magenta and slightly soft.
Wear gloves or use tongs to avoid glochids (tiny spines).
Add chili flakes or rosemary for flavor twists.
Perfect with vegan brie, on roasted veggies, or swirled into lemonade.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Preserves
- Method: Canning
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: prickly pear, jelly, cactus, vegan jam, seasonal preserves