5 cups of prickly pear fruit and juice (from about 50 fruit)
1/2 cup of lemon
2 boxes (1.75 oz.) of powdered pectin
7 cups of sugar
Instructions
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.
Prepare canning equipment and sterilize jars.
Heat Prickly Pear fruit and juice, lemon juice and sugar in a large heavy-bottomed pot. Bring to a rolling boil.
Cook for 10 minutes, stirring constantly.
Sprinkle pectin over the fruit mixture, continuing to stir until dissolved.
Bring to a rapid boil and cook for 3 minutes, stirring constantly. The jam thickens as it cools.
Ladle into sterilized jars, leaving 1/4″ head space.
Wipe rims thoroughly with a sterile cloth, place the sterile tops on and tighten caps to finger tightness.
Place jars in boiling water bath. Bring to a boil and start your timer. Boil for 15 minutes.
Remove jars from canner, and place on a clean dry towel.