Clear Prickly Pear Jelly

Recipe Information

• Yield: About 3 small jars

• Prep Time: 30 minutes

• Cooking Time: About 15 minutes

• Difficulty: Beginner friendly

Ingredients

• 1.3 litres fresh prickly pear juice (from about 12 to 15 fruits)

• Juice of 1 lemon

• 900 g granulated sugar

• 1 sachet powdered pectin suitable for jelly

Step-by-Step Method

1. Prepare the prickly pears
   Wear gloves to handle the fruit. Trim off both ends, slice the skin lengthways, and peel it away. Chop the flesh roughly.

2. Extract the juice
   Place the chopped fruit into a saucepan with 250 ml water. Bring gently to the boil, then simmer for 10 minutes until very soft. Mash lightly, then strain through muslin to collect clear juice. Do not press hard.

3. Measure the juice
   Measure out 1.3 litres of juice. Pour it into a clean saucepan with the lemon juice.

4. Add sugar and pectin
   Stir the sugar and powdered pectin into the juice. Heat gently, stirring constantly, until the sugar has fully dissolved.

5. Boil to set
   Bring to a rolling boil and boil for 1 to 2 minutes only, stirring to prevent sticking.

6. Jar the jelly
   Remove from the heat, skim off any surface foam, then pour immediately into warm sterilised jars. Seal at once.

Practical Tips

• Always strain gently to keep the jelly clear and bright.

• The colour will deepen slightly as the jelly cools and sets.

Serving Suggestions

Lovely on toast, spooned over yogurt, or served with soft cheeses and light pastries.

Storage and Reheating

Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.