Thursday, September 9, 2010

Prickly Pear Jam

If you happen to spot some tunas, or prickly pears at the market be sure to snatch them up. I found these at Supermercado Mexico, 10 for $1. I bought 20 to make jam and a few extras to snack on, but you might want to get a few more to make this agua fresca or my tequila granita, both very tasty!

Prickly Pear Jam is sweet with just a hint of tartness from lemon, the flavor is somewhat like a papaya jam I made earlier this year. This is an interesting and tasty preserve to add to your repertoire and a great way to use a lesser known fruit!

Prickly Pear Jam
(printable recipe)

4 c prickly pear pulp (with seeds)*
3 c sugar
grated rind & juice from 2 lemons

Bring all ingredients to a boil in a stainless steel pot. Reduce heat and simmer 30 minutes, or until thick. Prepare canner, jars, and lids (see Canning Basics).
Pour into 4 half pint jars and process for 10 minutes in a hot water bath.

*You may wish to strain out the seeds and pulp to make jelly. I actually like the seeds, they give the finished jam a jewel-like appearance and add texture but I know others prefer to leave them out. Follow these changes if you’re not a seed fan:

Prickly Pear Jelly
(printable recipe)

1 c prickly pear juice
3 c sugar
1/3 c lemon juice
1/2 bottle liquid pectin

Prepare canner, jars, and lids. Combine juices and sugar over medium high heat, and bring to boil. Stir in the liquid pectin and boil 1 minute. Remove from heat and test for a gel. (see Canning Basics). Skim off any foam, pour into jars and process for 10 minutes in a hot water bath.

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