1 qt Cactus fruit (makes 2-1/2 c juice)
2 pk Pectin (per 2-1/2 c juice)
3 tb Lemon or lime juice
3 1/2 c Sugar
Do not double recipe.
Gather about 1 qt of fruit to make 2-1/2 c of juice. If most of the
fruit is very ripe, try to include some under-ripe ones to add
pectin. Wash fruit and place in kettle with just enough water to
cover. Boil until quite tender and soft (extracts pectin and flavor).
Strain through two thicknesses of cheesecloth and set juice aside
so sediment will settle. For clear jelly, do not use sediment portion.
For each 2-1/2 c juice, add one package of powdered pectin (more
successful than liquid). Bring to fast boil, stirring constantly.
Add 3 tb lemon or lime juice and 3-1/2 c sugar. Bring to a hard
boil (one you can't press down with a spoon) and boil for three
minutes. The timing is very important to get a product that will jell.
Remove from heat, skim and pour into sterilized jelly glasses.
Cover with a layer of melter paraffin.
(I am experimenting with a non-sugar version using apple, pear, and
white grape juice concentrate but at present have it all in freezer
waiting for some time to try different quantities, etc.)
Recipe by Barbara Barte,
courtesy of Pima County Coop. Extension Service.
