- 3 cups prickly pear juice*
- 1 to 2 cups sugar to taste
- 1 package Sure Jell pectin
Follow simple directions on the Sure Jell box for the jelly.
* for the prickly pear juice: Once home the process is simple. I start with a large-mouth gallon jar, hold the pears with tongs, rinse them at my outdoor sink (so the water goes into my landscape) and place them in the jar. I mash the fruit down, then repeat the process until the jar is 3/4 full, then stick it in the freezer. Freezing accomplishes two things: It releases the juice from the fruit and it breaks down the tiny stickers (glochids) from the skins. When you are ready to use this distinctive magenta-hued juice, thaw it out, strain it very well and voilà, you can use the strained juice to make lemonade, margaritas or preserves.