Prickly Pear Jam Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 80 servings.

• 8 prickly pears
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons powdered fruit pectin
• 1 teaspoon powdered fruit pectin
• 2 cups white sugar
• 1 teaspoons amaretto liqueur

Directions

Step 1: Inspect a 1-quart jar and a 1-pint jar for any cracks or rust on the rings, discarding any defective ones. Immerse the jars in simmering water and leave them there until the jam is ready.

Step 2: Wash new, unused lids and rings in warm soapy water.

Step 3: Put on protective gloves and carefully rub and rinse the prickly pears under running water to ensure all spines are removed. Cut each pear in half, scoop out the pulp and seeds, and transfer them to a food processor. Pulse for 30 to 40 seconds.

Step 4: Transfer the mixture to a strainer lined with cheesecloth set over a bowl. Gather the cheesecloth into a pouch and squeeze out the juice. Remove any remaining pulp from the seeds and add to the bowl with the juice.

Step 5: In a saucepan over medium heat, combine the prickly pear juice, pectin, and lemon juice. Bring to a rolling boil that cannot be stirred down.

Step 6: Add the sugar and amaretto liqueur, stirring until completely dissolved. Return the mixture to a rolling boil, stirring constantly. Cook for 5 to 7 minutes, until the jam has reduced by half.

Step 7: Remove the jam from heat and skim off any froth that may have formed. To test for the desired thickness, dip a metal spoon into the jam. If you want a thicker consistency, add an additional teaspoon of pectin and boil for 1 more minute.

Step 8: Pack the jam into hot, sterilized jars, filling them to within inch of the top. Run a clean knife or thin spatula around the inside of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills.

Step 9: Place the lids on the jars and screw the rings on tightly.

Step 10: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a jar holder. Add more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover, and process the jars for 10 minutes.

Step 11: Carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid has sealed properly. If the lid moves up or down, the jar is not sealed.

Step 12: Once sealed, remove the rings and store the jam in a cool, dark place.

Cook's Note

The jam contains many seeds, which are edible but can be tough to chew.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.