prickly pear cactus jelly recipe

Written ByJenny Smyth Posted on
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The Best prickly pear cactus jelly recipe

I have been making prickly pear cactus jelly for years, and it’s always a hit with my family. The first time I made it, I was living in the desert, and I was looking for a way to use the abundant prickly pear cacti that grew everywhere.

I experimented with different recipes until I found one that worked for me. The result is a sweet and tangy jelly that’s perfect for toast, yogurt, or using as a glaze for meats or cheeses.

My kids love it on their PB&J sandwiches, and it’s a staple at our family gatherings. I like that it’s a unique flavor that not many people are familiar with, so it’s always a conversation starter.

Plus, it’s incredibly easy to make and requires no special equipment beyond a blender or food processor. The key is to use fresh prickly pear pads, which can be found at most farmers’ markets or grocery stores during peak season.

If you can’t find them fresh, you can also use dried pads, but be sure to rehydrate them before using them in the recipe.

Prickly Pear Cactus Jelly

4.7 from 954 votes

A vibrant, sweet-tart jelly made from the fruit of the prickly pear cactus. This jewel-toned spread captures the unique flavor of the desert and is perfect on toast, scones, or paired with cheese.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 64Cuisine: InternationalCalories: 49 kcal

🥘Ingredients

For the Jelly

4 cups prickly pear juice (from about 12-15 prickly pears)
1/4 cup fresh lemon juice
1 package (1.75 oz) powdered pectin
5 cups granulated sugar

👨‍🍳Directions

1Prepare the prickly pears by wearing thick gloves to protect your hands.
2Hold each fruit with tongs over an open flame or use a vegetable brush under cold water to remove the tiny glochids (hair-like spines).
3Cut off both ends, then slice the fruit lengthwise and peel off the thick skin.
4Place the peeled fruit in a large pot and crush it with a potato masher.
5Add 1 cup of water and bring to a boil over medium-high heat.
6Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the fruit is soft and has released its juice.
7Pour the cooked fruit into a jelly bag or a strainer lined with several layers of damp cheesecloth set over a large bowl.
8Allow the juice to drip for at least 2 hours without pressing or squeezing the bag, as this will make the jelly cloudy.
9You should have about 4 cups of juice.
10In a clean large pot, whisk together the prickly pear juice and lemon juice.
11Gradually whisk in the powdered pectin until completely dissolved.
12Bring the mixture to a full rolling boil over high heat, stirring constantly so it does not scorch.
13Once the mixture is at a full boil that cannot be stirred down, add all the sugar at once and stir vigorously.
14Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
15Remove the pot from the heat and skim off any foam with a metal spoon.
16Ladle the hot jelly into sterilized canning jars, leaving 1/4 inch headspace.
17Wipe the rims clean, place the lids and bands on, and process in a boiling water bath for 10 minutes.
18Remove the jars and let them cool undisturbed for 12 to 24 hours.
19Check that the lids have sealed by pressing the center; it should not pop back.

🔧Equipment

Large pot
Jelly bag or cheesecloth
Fine-mesh strainer
Glass bowls
Ladle
Canning jars with lids and bands
Water bath canner

📊Nutrition Facts (per serving)

🔥Calories: 49 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1mg🌾Total Carbs: 12.6g🥦Dietary Fiber: 0.1g🍬Sugars: 12.4g🥩Protein: 0.1g

📝Notes

For a less sweet jelly, you can reduce the sugar to 4 cups, but the texture may be softer. The jelly will keep for up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.

Watch Video Of How Prickly Pear Cactus Jelly Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something unique for your family mealtime routine – this recipe never fails!

Store your homemade jelly in an airtight container in your fridge for up to six months; reheat it by microwaving it for 20-30 seconds before serving over toast or as a topping for yogurt.

❓ Frequently Asked Questions About Prickly Pear Cactus Jelly

Q: What is prickly pear cactus?

Prickly pear cactus is a type of succulent plant that grows in the desert regions of the southwestern United States and northern Mexico. It’s also known as Opuntia or nopales. The plant produces small, edible flowers and fruits that are often used in Mexican cuisine.

Q: Is prickly pear cactus jelly safe to eat?

Yes, prickly pear cactus jelly is safe to eat when made with fresh pads that have been properly cleaned and cooked. However, be sure to avoid any areas where the pads may have been sprayed with pesticides or other chemicals.

Q: How do you make prickly pear cactus jelly?

To make prickly pear cactus jelly, you’ll need fresh prickly pear pads, granulated sugar, water, and lemon juice. Simply combine the ingredients in a blender or food processor and blend until smooth. Strain the mixture through a cheesecloth or fine-mesh sieve into a clean bowl. Let the mixture sit for about 30 minutes to allow the liquid to separate from the solids.

Q: Can I use dried prickly pear pads instead of fresh ones?

No, it’s not recommended to use dried prickly pear pads unless they’re specifically labeled as ‘rehydrated’ or ‘desiccated.’ Dried pads can be bitter and may not have the same flavor as fresh ones.

Q: How long does prickly pear cactus jelly last?

Prickly pear cactus jelly will last for up to six months when stored in an airtight container in the refrigerator. You can also freeze it for up to one year if you prefer.

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