Use this prickly pear syrup recipe to make great homemade syrup to top your pancakes and french toast. This prickly pear syrup recipe is original and unlike anything you have had before.
Prickly pear syrup recipe
6 cups strained prickly pear tuna juice
6 cups white sugar
4 tbsp. lemon juice
Wash and chop prickly pear tunas as previously instructed here. Cover chopped fruit with water about 2 inches above level of tunas in pan. Cook over medium heat for approximately 20 minutes. Use cheesecloth and a colander to strain liquid from cooked prickly pear fruit. This will make the strained juice thinner to increase production of the syrup without any decline in flavor. This recipe is cheaper to make also, because of the omission of the instant pectin found in the prickly pear jelly recipe.
Combine strained prickly pear juice and lemon juice and cook over medium heat until solution is boiling. Once boiling add sugar and stir constantly. Keep at a rolling boil until all of the sugar is dissolved. Then remove pan from heat. If canning syrup, ladle into sterilized jars and water bath can for 16 minutes. If using syrup immediately, cool syrup and store covered in the refrigerator for up to one month.
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