Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Prickly pear fruit (whole, unprepared)
2 quarts / ~2 L
Approximately 1.9–2.3 kg / 4–5 lb, before peeling and seeding
Granulated sugar
300 g / 1½ cups
Water
150 ml / ⅝ cup
Lemon juice (bottled preferred)
30 ml / 2 tablespoons
Orange slice
1 slice, ~12 mm / ½ inch thick
Peel left on, removed before jarring
Preparation
Prepare the fruit
Wearing gloves, wash prickly pears thoroughly.
Remove skins completely, then cut fruit in half lengthwise.
Remove seeds
Scoop out seeds using a spoon.
Discard seeds and retain pulp.
Prepare the syrup
In a large pot, combine:
Sugar
Water
Lemon juice
Add the orange slice.
Cook the fruit
Add prickly pear pulp to the syrup.
Bring to a gentle boil, then reduce heat.
Simmer
Cook until fruit becomes translucent and tender, about 20–25 minutes, stirring occasionally.
Remove orange slice
Discard orange slice before filling jars.
Fill jars
Ladle hot jam into hot, sterilized jars, leaving 6 mm / ¼ inch headspace.
Seal jars
Wipe rims clean.
Apply lids and rings fingertip tight.
Process
Process jars in a boiling water bath for 10 minutes (adjust for altitude if required).
Cool and check seals
Cool undisturbed for 12–24 hours.
Confirm seals before storage.
A jewel-toned preserve made from prickly pear fruit, gently cooked in citrus-scented syrup. Mild, lightly floral, and excellent on toast or with soft cheeses