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  Prickly Pear Jam



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40 small prickly pear fruits
1 lemon, zested and juiced
6 cups sugar
2 packages low-sugar pectin powder

Cut fruit in half (it will stain hands and counters), place in deep pot and cover halfway with
water. Add lemon juice and zest. Cook covered on low heat for two hours or until tender.
Chop in blender and run through fine sieve twice. Measure out 8 cups of strained juice,
bring to boil, lower heat and simmer uncovered for 30 minutes. Return to boil. Whisk in both
packages of pectin mixed with 1/4 cup of sugar.  Return to full rolling boil. Whisk in remaining
sugar all at once, return to boil, stirring constantly.  Allow to boil vigorously for exactly
one minute, then turn off heat and ladle into prepared jars. Wipe rims, seal and process for
12 minutes in boiling water bath (complete instructions page 4.) Makes approximately 12 cups.
Great for breakfast or dessert!

Copyright © 2009 Stefanie Samara Hamblen