Tuna Prickly Pear Cactus Fruit Jelly
Brighten your pantry and your palate with the unique sweetness of Tuna Prickly Pear Cactus Fruit Jelly! This vibrant, jewel-toned spread is crafted from the succulent prickly pear cactus fruit, known as "tuna," celebrated for its rich magenta hue and lightly floral flavor. Perfectly balanced with zesty lemon juice and just the right amount of sugar, this recipe creates a silky, luscious jelly that's both exotic and irresistible. With its natural tanginess and the fresh touch of home canning, this jelly is ideal for spreading on warm toast, drizzling over pancakes, or even pairing with creamy cheeses. Master the art of handling these spiny fruits and delight in a homemade preserve that's as satisfying to make as it is to savor. Great for gift-giving or keeping in your pantry for a taste of the Southwest!
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Recipe Information
Ingredients
- 2 pounds Prickly pear cactus fruit (tuna)
- 3 cups Granulated sugar
- 0.25 cup Lemon juice
- 1.75 ounces Powdered pectin
- 1 cup Water
Instructions
Use thick gloves or tongs to handle the prickly pear cactus fruit to avoid the small spines. Rinse and scrub the fruits under cold water to remove any remaining prickles.
Slice off the ends of the cactus fruits, then make a shallow lengthwise cut through the skin. Peel the tough outer skin away to reveal the juicy pulp inside.
Cut the peeled fruits into chunks and place them in a large saucepan. Add 1 cup of water to the saucepan to help release the juices during cooking.
Bring the mixture to a simmer over medium heat. Use a potato masher to break up the fruit and extract the juice. Simmer for 10-15 minutes, stirring occasionally.
Strain the cooked fruit mixture through a fine mesh sieve or cheesecloth into a large bowl to separate the juice from the seeds and pulp. You should yield about 2 cups of prickly pear juice.
Pour the prickly pear juice back into a clean saucepan. Stir in the lemon juice and powdered pectin until dissolved. Bring the mixture to a rolling boil over high heat, stirring constantly.
Add the granulated sugar all at once and stir well to combine. Return the mixture to a rolling boil and boil for exactly 2 minutes, continuing to stir constantly.
Remove the saucepan from heat and skim off any foam from the surface using a spoon.
Carefully pour the hot jelly into sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal tightly with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Allow the jars to cool at room temperature. Check that the lids have sealed before storing the jelly in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 170.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
