Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Cactus Jelly #1




Source of Recipe


from cooks com


List of Ingredients




1 gallon cactus tuna (pear apples)
...or 3 3/4 c. cactus juice
1/2 c. lemon juice
1 1/2 boxes fruit pectin
6 c. sugar

Recipe



Burn the stickers from each pear apple with a torch or
candle flame. Pick tuna. Scrape away the burned sticker
residue from the fruit with the edge of a sharp knife.
The fruit can now be peeled easily, but rubber gloves
are recommended to keep the juice from dyeing your hands
purple.
Cut the peeled tunas into quarters and place them in a
saucepan, seeds and all, with just enough water to show
through the fruit. Bring the water to a gentle boil, cover
and allow the fruit to cook for about an hour.
Strain the juice from the pulp and seeds and to make
3 3/4 cups juice. Add the lemon juice and pectin. Bring to
a boil and add the sugar. Cook for 3 minutes. Remove the
jelly from the heat and allow it to cool for 45 minutes.
Skim off any foam and pour into hot, sterilized jars. Seal
the jars immediately with canning lids or allow the jelly to
set and seal it with melted paraffin.