Prickly Pear Jelly

Combine prickly pear juice, lemon juice and sugar in a medium-sized saucepan. Cook over medium-high heart, stirring frequently. Once mixture begins to boil, start timer and boil for two minutes. Then add liquid pectin all at once. Allow mixture to come back to a boil and cook for two to three minutes more. The longer you cook, the firmer this jelly will be.

Remove mixture from heat and pour into sterilized 8 oz. jelly jars. Fills four 8 oz. jelly jars. Process in a boiling water bath for 15 minutes, if desired.

Note: Use only LIQUID pectin, as powdered pectin will result in an unreliable final product.

Prickly pear juice can be prepared by boiling 4 cups of de-thorned and quartered prickly pears (red tunas) in 1 1/2 cups water in a saucepan on medium-high heat for ten minutes. Strain out seeds and skin using a fine mesh strainer.