Comida Kraft
Recipe Box

MCP® Cactus Jelly

4
(4) 4 Reviews
Prep Time
1
hr.
Total Time
3
hr.
15
min.
Servings

About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Singe cactus apples free of stickers. Wash well. Cut in half lengthwise and scoop out seeded pulp. Place pulp in large saucepan; cover with water. Bring to boil. Reduce heat to low; cover and simmer until tender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Keeping it Safe

Wear gloves to protect hands from stickers.

Altitude Chart

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.

Servings

  • About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

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  • ZuzaxLC |

    Living where there is an abundant supply of "Cactus Apples" (In Spanish - TUNAS) in late August, I have made this jelly a number of years. Last year I tried Lime Juice instead of Lemon Juice. It gave the jelly a little different zing.

  • 1jeannine |

    I have made the certo jelly recipe and the MCP jelly recipe. The MCP uses less sugar and less pectin and has a more fruity taste. The MCP jelled well as opposed to the Certo which did not always jell. I make a lot of this jelly to sell at a bake sale and in my opinion the MPC recipe is the best.

  • flossiebeall |

    I made this with my grandaughter. We picked the fruit ourselves while we walked.

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