Prickly Pear Marmalade
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Ingredients1 d 1 h 11 m servings 441 cals
Original recipe yields 6 servings (6 4-ounce jars)
- Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and rings in warm soapy water.
- Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Cut flesh into quarters and transfer to a saucepan; mash with a potato masher.
- Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Press cooked flesh through the fine screen on a food mill set over a bowl.
- Measure 1 1/4 cup prickly pear pulp into the saucepan. Add sugar, lemon juice, lemon zest, and butter; bring to a boil. Stir in pectin until dissolved, about 1 minute.
- Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 5 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.
- Cook's Notes:
- I recommend a Microplane® for zesting as it keeps the pieces small.
- For a clearer jelly, you'll want to strain your fruit through a cheesecloth after running through it a food mill.
- Editor's Note:
- Handle prickly pears carefully, wearing gloves.
Per Serving: 441 calories; 1.2 g fat; 111.8 g carbohydrates; 0.8 g protein; 2 mg cholesterol; 12 mg sodium. Full nutrition