Cheri's prickly pear jelly is just like the basic prickly pear cactus jelly recipe, except for the addition of a few special ingredients, that make this prickly pear jelly recipe very unique.
Cheri's prickly pear jelly
4 cups strained prickly pear tuna juice
6 cups granulated sugar
2 tablespoons lemon juice
1/4 cup pan sauteed jalapeno peppers
1 package pectin
Prepare prickly pear tunas as previously instructed here. Cover prepared fruit with warm water evenly with the level of tunas in pan. Cook over medium heat for approximately 20 minutes. Use a colander covered with cheesecloth to strain liquid from cooked prickly pear tunas. Prepare sauteed jalapeno peppers by chopping fresh peppers very finely and pan sauteeing in butter until peppers are soft.
Combine strained prickly pear juice and lemon juice and cook over medium heat until solution is boiling. Once liquid ingredients are boiling, add sugar and pectin and stir constantly. Add cooked jalapeno peppers. Continue to keep mixture at a rolling boil for three minutes, then remove pan from stove. If you are interested in canning jelly, then ladle Cheri's prickly pear jelly into sterilized jars and water bath can for 20 minutes. Cheri's prickly pear jelly may take up to three weeks to gel. If making fresn Cheri's prickly pear jelly, use what you want and then you can store the rest covered in the refrigerator for up to one month.
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