Best 2 Beachcombers Prickly Pear Jelly Recipes

If you've got a bountiful harvest of prickly pears, try your hand at making beachcombers prickly pear jelly. This unique and flavorful jelly is a delightful addition to any breakfast table or charcuterie board. It pairs perfectly with toast, crackers, or even ice cream. Best of all, it's surprisingly easy to make. So gather your ingredients and get ready to whip up a batch of this delicious jelly.

Let's cook with our recipes!

PRICKLY PEAR JELLY

Prickly Pear Jelly image

This is my grandmother's recipe. It is good on anything grape jelly is good on! Handle prickly pears carefully, wearing gloves. Store jelly in a cool, dark area.

Provided by Jennifer Simons

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time P1DT58m

Yield 24

Number Of Ingredients 4

Ingredients

27 prickly pears (cactus fruit)
¼ cup lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
4 ½ cups white sugar

Steps:

Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.
Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel.
Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.
Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 15 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 48.8 g, Fat 0.6 g, Fiber 4.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 37.5 g

BEACHCOMBER'S PRICKLY PEAR JELLY

Beachcomber's Prickly Pear Jelly image

Yeppers, the deep burgundy knobs on top of Prickly pears that develop in the fall are the source of a fantastic tasting juice that has been associated with numerous health benefits. It is apparently much better known for its exquisite taste in Italy and France than in the US (excluding some in Southwestern states). Be forewarned the pursuit of the tunas (that's the name of the fruit) is fraught with spiny obstacles - the cactus pads have LARGE NEEDLE_LIKE SPINES & the fruits have deceptive little bumps that are composed of tiny hair-like spines just a few millimeters long that work into the fingers of the unwary - must go prepared & protected. After several harvesting forays I have concluded the thick latex dish washing gloves that go midway up my forearm seem to afford the best protection. But it is worth it! The juice is mildly astringent with an initial taste reminiscent of raspberries and blueberries and an aftertaste that is delicately floral, not unlike the floral essence of rambutans. The beautiful magenta jelly has prompted all tasters to tentatively savor the initial dab & immediately dig in for more! Have your jars washed & waiting in simmering hot water bath before starting & put lids in to simmer when bringing strained juice to a boil. Note - prep time does not include stalking the fruit! We are lucky because the condos across the street use these for landscaping and it takes less than 10 minutes to harvest a colander full!

Provided by Busters friend

Categories Jellies

Time 1h

Yield 9 cups

Number Of Ingredients 5

Ingredients

8 cups prickly pear juice (tuna juice)
2 cups water
3 lemons, juice of
3 1/2 ounces dry pectin, like Ball Fruit Jell
7 cups sugar

Steps:

Harvest tunas (prickly pear fruits) wearing thick gloves. A 2 quart colander full to top should yield about 8 cups juice. Be sure to include a few that still are a wee bit green if possible. Do NOT handle these with bare hands (you will be sorry because they are deceptive- she writes while gnawing at her right thumb pad - LOL).
Rinse the fruits in a colander (we have a lot of salt spray here). Then put them in a large nonreactive kettle with the 2 cups of water. Cover & bring to rapid simmer. Simmer until fruit soft - about 30 minutes.
Ladle now mushy fruits into blender & blend with enough water to make thick slurry. Ok to do this after fruits cool if this recipe has been too high risk up to this point. Otherwise blend when hot but be sure to hold down blender lid with a thick cloth between it & your hand because boiling brilliant magenta juice with tiny tiny spines REALLY hurts! (Clorox cleanup gets it off countertops & walls).
Pour blended fruits back into pan with residual water & stir.
Drape 4 layers of cheesecloth in colander (which should sit in another pot or bowl) & dampen.
Pour or ladle then pour the brilliant magenta fruit slurry into the cheesecloth & gather the edges to twist and squeeze the juice out (need to wait a bit if the mush inside is still hot). Your hands will be stained brilliant magenta if you opt not to wear gloves but the cheesecloth effectively sieves out any little spines.
Rinse out the initial kettle (use those gloves just to be safe) and pour the strained juice back into it. Add lemon juice. Heat to boil & add the 2 packets of powdered pectin. Bring to a hard boil for 1-2 minutes.
Add 7 cups of sugar, blend well & bring to a hard boil for 2 minutes.
Ladle into sterilized 1 cup jars, lid & process in covered hot water bath for 20 minutes. Leave 1/2 inch headroom when filling jars & be sure to have jars in hot water bath covered by at least 2 inches of water.
Remove from bath & place on flat towel on counter. Jars should "pop" within 5 minutes. ENJOY!

Tips:

Choose ripe prickly pears: Look for fruit that is fully colored and slightly soft to the touch.
Handle prickly pears with care: Use gloves and a sharp knife to remove the spines.
Remove the seeds from the prickly pears: This can be done by cutting the fruit in half and scooping out the seeds with a spoon.
Use a large pot for making the jelly: This will allow for plenty of room for the mixture to boil and reduce.
Boil the prickly pear mixture until it reaches the desired consistency: This can take anywhere from 30 minutes to an hour.
Test the jelly for doneness by placing a small amount on a cold plate: If the jelly wrinkles when you push your finger across it, it is ready.
Pour the jelly into sterilized jars and seal them tightly: This will help to prevent spoilage.
Process the jelly in a boiling water bath for 10 minutes: This will help to ensure that the jelly is safe to eat.

Conclusion:

Prickly pear jelly is a delicious and unique way to enjoy this desert fruit. With its bright color and sweet-tart flavor, it is a perfect addition to any breakfast or brunch table. By following these tips, you can easily make your own prickly pear jelly at home. So, if you are looking for a new and exciting jelly recipe, give this one a try. You won't be disappointed!