Prickly Pear Candy

Scoop prickly pear flesh from the skin and place in blender; puree. Strain prickly pear puree to remove seeds and add to a large saucepan. Add applesauce.

In a separate bowl, add pectin and 1 cup of the sugar and whisk together. Add to fruit puree and bring to a boil. Add remaining sugar and bring back up to a boil. Stir constantly until thermometer reaches 225°F.

Remove from heat and pour into a greased 13×9 pan. Let cool about 1 hour and sprinkle with sugar. Let dry overnight (or around 12 hours).

Cut into one inch squares. Add sugar to a baggie and add a few pieces at a time to cover with sugar. Place on parchment paper and let dry for 6 hours (or preferably 1–2 more days, turning occasionally).

Store for up to 2 weeks.