Title: Cactus Jelly
Categories: Relish Preserve
Yield: 1 Serving

See below

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 tende r and soft (extracts pectin and flavor). Strain through two thicknesses of cheesecloth and set juice aside so sedime nt will settle. For clear jelly, do not use sediment portion. For each 2-1/2 C. juice, add one package of powdered pectin (more successfu l than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can't press do wn with a spoon) and boil for three minutes. The timing is very important t o 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.)

From: National Cooking Echo

previous

next