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About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My husband and I made this recipe with all the cactus fruit we have on our land. We made 4 batches and are doing more today. It is a great recipe. Every one we have shared it with love the taste and the color is like plum jelly color! Just follow the recipe to a 't' and it will come out great!
I was curious to see how this would turn out. They had Cactus pear fruits for sale at the Walmart produce in our area. We also tried picking some last season in some cactus fields but this was hit and miss as to weather they were good or not. These are seedy...a thin wire strainer will be your friend. I followed this to the "t" and is did not jell...#2 time around I left out the water and it was a thick syrup. I really want this to work because the taste was that of melon jelly...very, very good. This time I'm trying store bought cactus pear puree, to see if that is any better. Green cactus pear, make light green clear jelly, red makes a pretty red to deep purple color.