Prickly Pear Jam
Serves: 10 8-oz jars
  • 5 cups of prickly pear fruit and juice (from about 50 fruit)
  • ½ cup of lemon
  • 2 boxes (1.75 oz.) of powdered pectin
  • 7 cups of sugar
  1. To skin the fruit, place them on a sheet in the oven at about 400 degrees Fahrenheit for about 15 to 20 minutes; you will see the skins split and blacken a little. Remove from the oven, quench in cold water and peel.
  2. Prepare canning equipment and sterilize jars.
  3. Heat Prickly Pear fruit and juice, lemon juice and sugar in a large heavy-bottomed pot. Bring to a rolling boil.
  4. Cook for 10 minutes, stirring constantly.
  5. Sprinkle pectin over the fruit mixture, continuing to stir until dissolved.
  6. Bring to a rapid boil and cook for 3 minutes, stirring constantly. The jam thickens as it cools.
  7. Ladle into sterilized jars, leaving ¼" head space.
  8. Wipe rims thoroughly with a sterile cloth, place the sterile tops on and tighten caps to finger tightness.
  9. Place jars in boiling water bath. Bring to a boil and start your timer. Boil for 15 minutes.
  10. Remove jars from canner, and place on a clean dry towel.
  11. Cool overnight, undisturbed.
Recipe by Wolff's Apple House at