Cactus Jelly

[carnation037]

Cactus Jelly #1

1 gallon cactus tuna (pear apples)
...or 3 3/4 c. cactus juice
1/2 c. lemon juice
1 1/2 boxes fruit pectin
6 c. sugar

Burn the stickers from each pear apple with a torch or
candle flame. Pick tuna. Scrape away the burned sticker
residue from the fruit with the edge of a sharp knife.
The fruit can now be peeled easily, but rubber gloves
are recommended to keep the juice from dyeing your hands
purple.
Cut the peeled tunas into quarters and place them in a
saucepan, seeds and all, with just enough water to show
through the fruit. Bring the water to a gentle boil, cover
and allow the fruit to cook for about an hour.
Strain the juice from the pulp and seeds and to make
3 3/4 cups juice. Add the lemon juice and pectin. Bring to
a boil and add the sugar. Cook for 3 minutes. Remove the
jelly from the heat and allow it to cool for 45 minutes.
Skim off any foam and pour into hot, sterilized jars. Seal
the jars immediately with canning lids or allow the jelly to
set and seal it with melted paraffin.

[carnation037]

Cactus Jelly #2

1 quart prickly pear fruit
1 pkg. powdered pection, (1 3/4 oz.)
3 tbsp. lemon, lime, or sour orange juice
3 1/2 c. sugar

Select ripe, but not over ripe, prickly pear fruit.
Brush the fruit under running water.
Cut or not, your choice and place in a pot with just enough
water to cover. Cook until quite tender and soft.
Strain through two thicknesses of cloth or jelly bag.
Measure 2 1/2 cups of juice and add the pectin.
Bring to a fast boil, stirring constantly.
Add whichever juice you are using and the sugar.
Bring to a boil that cannot be stirred down and boil for
15 - 20 minutes. Remove from heat, skim, and pour into
sterilized jelly jars. Cover at once with 1/8" paraffin.

[carnation037]

Cactus Jelly #3

3 1/2 c. cactus juice (about 3 lb. ripe prickly pears)
1 c. water
7 1/2 c. sugar
1/4 c. lemon juice, (about 2 lemons)
1 bottle Certo

Remove the thorns and blossom ends from fully ripe cactus.
Cut into small pieces and crush.
Put in a saucepan, add the water and bring to a boil. Let
simmer for 10 minutes.
Place in a jelly cloth or bag and squeeze out the juice.
Measure 3 1/2 cups into a very large pan.
Add the lemon juice to the cactus juice.
Add the sugar and mix well.
Bring to a boil over a high heat, stirring constantly.
Remove from heat, skim off any foam and pour quickly into
glasses. Seal at once or cover with 1/8" paraffin.
Let set 5 days before serving.
Makes 9 glasses.

[carnation037]

Cactus Jelly #4

3 3/4 c. cactus juice
1 box Sure-Jell
1/4 c. lemon juice
7 c. sugar

Mix the cactus juice, Sure Jell and lemon juice together.
Bring to a hard, thorough boil that cannot be stirred down.
Add the sugar and boil hard for 5 minutes.
Skim and pour into glass jars and seal.