Organic Prickly Pear Jelly from Tucson

I have been eyeing the nice red bulbs on the prickly pears lately when I am riding my mountain bike. Aug/Sep is the season to pick them, they are falling off the cacti they are so fat and happy right now. So as usual I bit off way more then I could chew after work today. I researched online and went to get all the ingredients.
I even called the Pomona's Universal Pectin hotline to fine out how much pectin I should put in my jam/jelly. The lady was so nice, she even told me the difference between the prickly pears in Arizona compared to Florida. Ours are more red then purple.

I found some nice bulbs out in the middle of the desert where no one was around, I was glad to have tongs and gloves, but still got little fine cactus needles all over me some how. I probably should not of used my cloth grocery bags.

I washed and cut the fruit into quarters and filled the pan with water just up to the top of the fruit.

I boiled 10 min and then strained the juice from the fruit.

And then strained again with a cheese cloth.

Then warmed the jars and lids and then put the jelly into the jars, seeled them, and then boiled them for 10 min.

I did one batch with lemon juice and the other batch with lime and mint. I personally like the lime and mint with the prickly pear the best. I can't believe this bright fruit comes from a cacti. We will see in the morning if they all set up and seal. I will make labels tomorrow. Here is the recipe I used.

4 cups prickly pear juice

2 cups organic sugar

1/4 cup organic lemon or lime juice

4 tsp 100% pure citrus pectin powder

4 tsp calcium water (comes with the universal pectin)

fresh organic mint (optional)