Description
Bright magenta preserves with a citrus zip, celebrating the flavor of prickly pear cactus fruit and its cultural roots in the Southwest.
Ingredients
4 cups prickly pear pulp (about 10–12 fruits)
2 tablespoons lemon juice
2 cups organic cane sugar or coconut sugar
1 medium apple, grated
½ teaspoon sea salt
Optional: zest of 1 orange or lime
Instructions
1. Wear gloves and slice the prickly pears. Peel the skin and scoop out the red pulp. Strain to remove seeds.
2. In a saucepan, combine pulp, sugar, grated apple, lemon juice, salt, and optional zest.
3. Bring to boil, reduce heat, and stir frequently to avoid scorching.
4. Cook for 30–35 minutes until thickened. Test by chilling a spoonful to see if it gels.
5. Pour into sterilized jars, seal, and let cool.
6. Refrigerate for 3–4 weeks or water-bath process for up to 12 months storage.
Notes
Use coconut sugar or chia seeds for a low-glycemic or pectin-free version.
Great for glazing veggies, swirling into yogurt, or adding to lemonade.
Packed with antioxidants, fiber, and natural pectin from apple.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: Southwestern / Mexican
Nutrition
- Serving Size: 1 tbsp
- Calories: 35
- Sugar: 7g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: prickly pear, cactus fruit, vegan jam, preserves, desert recipe