Title: Prickly Pear Jam or Jelly
Categories: Jam Fruit
Yield: 6 Servings

4	lb	Opuntia (prickly pear)
		Fruit
1/2	c	Lemon juice
3 1/2	lb	Sugar

Slice each prickly pear (opuntia) fruit in half and spoon out the fruit. Mash and cook with a little water which will help seperate the seeds from the pulp. Remove the seeds from the fruit by using a jelly bag or a colander. This will give you a jelly. If you prefer to make jam, simply ladle out the fruit which floats to the top, and leave behind the seeds when they fall to the bottom of the pot. To either the jelly or the jam mix, add sugar and mix well to dissolve. Return to heat and boil rapidly until the setting point has been reached, either 108 C or when a small amount sets when placed on a cool plate. Pour into steralized jam jars and seal immediately.

Note: Mexican natives take their jam pots right out into the deserts where they harvest and prepare the fruit on site.

Source: Times-Colonist Newspaper / May 11,1994 From the collection of karen Deck From: Dave Drum Date: 22 Jul 97 National Cooking Echo Ä

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