A Sweet, Hot, Sticky Mess

September 9th

Pretty new jars
Only 10 cups. Holy hell.
Making do
These smelled delicious
Tunas, cooked and mashed
Work it Jimmy
Love the guests
Straining the tuna
Straining the cacti mess
Prickly Pear Juice
Hot, sticky, sweet
one by one...
Pretty new jars
Big fat watery mess
Six more jars
Final product: prickly pear jelly

Prickly Pear Jelly is a success. That said? Canning is a much smarter hobby to take up during the WINTER.

8 – 10 prickly pears, washed and sliced crosswise
1/2 cup water
1/2 cup lime juice
1 package fruit pectin
5 cups sugar
Zest of 1 lime

Place the fruit in a saucepan with the water. Bring to a simmer, then cover and cook for 20 to 30 minutes.

Mash the fruit and pour mixture into a cheesecloth or jelly bag. Allow juice to stand for at least 1 hour until sediment settles to the bottom. Discard the pulp, pour off the clear liquid and reserve, and discard the cloudy sediment.

Combine the prickly pear liquid, lime juice, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Add the sugar and lime zest. Bring to a rolling boil, stirring constantly for 2 1/2 minutes. Remove from heat, skim, pour into sterilized jars, and seal.

Source: Martha Stewart, via my friend Diane.


Posted in
Domestic Art, Goals, Happy Hippie, Journal, June Cleaver, Kitchen Talk
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34 Responses

  1. That guy totally reminds me of your brother… (I should tell you I wrote “that kid…” the first time. feeling old lately)

  2. That looks great! Nice job.

    I need to get a pan that I can boil canning jars in..don’t have any high enough at the moment.

    Hope it tastes great.

  3. You’re so ambitious! The jam looks beautiful. And I bet it’s spectacular with your homemade bread. You have very lucky friends. 🙂

  4. It looks like a lot of work. A lot of work for a hot summer day.

  5. Wow… that looks great! Did you save some for margaritas?

  6. Thanks for the recipe. My sister was just asking me about this, I’ll have to send her over to check this out. I know what you mean about hot! I’ve decided not to make any more bread until it gets much much cooler!

  7. that’s a lot more involved than peaches. well done!

  8. Yeah, I guess that’s the problem with canning – it’s so hot it just kills you, but summer is the time when everything to be canned is ripe!

  9. so cool. I didn’t even know about prickly pears until you posted about them. I canned blueberry jam on the hottest day of the summer in my tiny kitchen. I think I must have been insane to do that. At least it’ll give me a good laugh during the cold winter months while I’m eating it!

  10. Tina in Duluth September 10, 2008

    Looks delicious! Nice helpers! 🙂

  11. How many people were involved in this process?? 🙂 Looks delicious – never tried prickly pear anything.

    I love that you have a happy hippie category.

  12. Yum! Isn’t it so satisfying to see those jars lined up with jewel-like goodness inside?

  13. It looks gorgeous Kelli! Glad the recipe turned out well for you. Such a beautiful color, isn’t it? How fun having your friends help. I always thought that canning was a good ‘family’ project. Always much more fun doing it with others. Congratulations!!

  14. Canning is a wonderful thing to do, but I do agree it’s too hot here in Arizona to be doing that right now. I’m glad you were able to use the prickly pears in this way though and will appreciate all the work you put into it later.

  15. Niiiiiice! Thanks for the photos of the process. I’ve been curious about working with prickly pear fruit and now I feel educated. Looks delicious.

  16. Wow. I’m really curious what prickly pear jelly tastes like.
    Okay, now you have Def Leppard (I’m hot, sticky and sweet)stuck in my head, so thanks for that.

    And hello. You failed to mention that young Mr. Aussie was also a hottie. Although I’m probably closer in age to his dad. Nevermind that I’m happily married.

    And on a competely different note, I keep forgetting to ask, how was Saturday night at the museum?

  17. Well, that is just awesome. I totally want to take up canning, but chicken out every year. However, I have a bag full of green guava in the freezer, and I might just try making some jelly after seeing your success story.

    And I might wait til it’s not steaming hot around here, after reading your timely tip.

  18. That looks so pretty..Great job!

  19. It’s so pretty – and I bet it’s really good, too. Glad to see you had some helpers there!!

  20. Hmm…wonder if I have enough prickly pear fruit left?

  21. yummy! wow. prickly pear. i’ve never had that. maybe in a mixed drink in san antiono? but never as jelly/jam. does it taste similar to something else? don’t say chicken!

  22. Kelli that looks so yummy! I’ve never heard of a ly pear though. Great job, you’re a canning !

  23. Great job! It looks really good 🙂

  24. Oooohh, nice! Anybody in the west valley have prickly pears?

  25. Very awesome. Glad it was a success. Mmmm, looks good. I may have to try prickly pear jelly AND a margarita soon! ~D

  26. You are amazing. Your neighbors must love you. I’m so impressed.

  27. Looks delicious. The sad thing about canning is that it’s so hot out when there’s produce available to can. My mom had a whole 2nd stove for canning set up our basement when I was a kid – made the canning bearable.

  28. Oh, you really got me with this one! I’m making some very soon!!! I think the local Mexican food grocer carries tunas.
    I’ve just canned over the past week for the first time ever! It’s so much easier than I ever imagined.
    Thanks so much for sharing!!!

  29. kelli, you never cease to inspire… this has got domestic goddess all over it!! 🙂 i have been really wanting to try canning and jam-making lately. maybe it’s a wish to hang on to the last of summer!

  30. I just love watching your recipes come together. The pictures are fantastic.

    Unfortunately, over here in Blacksburg, VA (Home of the college Football Team VA Tech Hokies) I’ve yet to find any prickly pears here. And this area has a wonderful diversity of cultures and food available in the stores, especially Kroger.

    We have a nice international market here though with a lot of oriental and India foods. I remember when one of the really fresh crabs got out onto the floor and was chasing everyone that walked by. It was still very much alive and kicking from the box and refused to be ignored. Love those moments. Wish I had a video camera with me at the time.

  31. It looks both pretty and delicious!

    I wouldn’t mind having that cute blue pot, either. I love that color.

    Enjoy the sharing…

  32. how cool that you finally canned! it looks like it was a great success as well. it also makes me wonder what that jam would taste like. i have never had a prickly pear and have no idea what kind of flavor it has. what’s it like? 🙂