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Cacus Pear Jelly




Source of Recipe


copykat.com


Recipe Link: http://www.recipecottage.com

List of Ingredients






5 large ripe cactus pears, peeled and quartered
1 cup Muscat, Sauterne, or other sweet dessert wine
2 cups sugar
1 pouch or 1/2 bottle (3 ounces) liquid pectin, such as Certo





Recipe



Sterilize seven 8 ounce canning jars and lids according to the manufacturer's instructions. Place the cactus pear pieces in a food processor and puree. Strain through a fine sieve, pressing on the pulp to extract as much juice as possible. (There should be 1 cup of juice.) Combine the cactus pear juice, wine, and sugar in a medium size, heavy saucepan. Cook over medium-low heat, stirring constantly, just until bubbles appear around the edge of the pan and the sugar is dissolved, 5 to 6 minutes. Stir in the pectin, and cook 1 minute longer. Remove from the heat, and skim the foam. Pour into jars, leaving 1/4 inch headspace. Seal and continue with standard sealing methods in a water bath. Label and date the jars. Should be stored in a cool, dark place for up to one year. Refrigerate after opening. Include serving suggestions. Yield: About 7 half-pint jars

Credits
From: Nicole Routhier's Fruit Cookbook by Nicole Routhier