Prickly Pear Juice and Jelly

Living in the desert means that it’s difficult to grow berries and other fruit. However, prickly pear cactus plants grow abundantly!

Last week I went to a demo to learn how to use the fruit of this cactus. They are tricky because of the fine stickers that will stick in your fingers. So, you should pick them with tongs and never handle them. First, you put the prickly pear into a pot and add water – just enough to get them cooking. You don’t want to dilute them too much. Then, cook until soft, about 15 minutes. 

Mash with a potato masher to get all the juice out.

Strain the juice through layers of cheesecloth.

On it’s own, the juice is pretty bland and not sweet. You can add  a cup of it to a pitcher of lemonade for a gorgeous fuchsia colored drink. The juice also makes a yummy jelly with 2 1/2 cups juice, 3 cups sugar, and 1 package of pectin.

     

I bottled this batch as juice and used the self seal bottling method – pour hot liquid into the bottle, cover quickly with lid, tighten, and turn over. The hot liquid inside will seal the top.