This is a time-honored classic and a welcome departure from regular potato salad. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 45 mins |
| Servings: | 80 |
| Yield: | 1 1/2 quarts of jam |
Ingredients
- 8 prickly pears
- 3 tablespoons freshly squeezed lemon juice
- 2 ½ tablespoons powdered fruit pectin
- 1 teaspoon powdered fruit pectin
- 2 ½ cups white sugar
- 1 ½ teaspoons amaretto liqueur
Instructions
- Inspect a 1-quart jar and 1-pint jar for cracks and rings for rust, discarding any that are defective. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wear protective gloves to rub and rinse prickly pears under running water to make sure all spines are removed. Cut each pear in half; scoop pulp and seeds and place in the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from seeds and add to the bowl with juice.
- Combine prickly pear juice, pectin, and lemon juice in a saucepan over medium heat. Bring to a rolling boil that can’t be stirred down. Add sugar and amaretto; stir until completely dissolved. Return mixture to a rolling boil, constantly stirring. Cook until jam is reduced by half, 5 to 7 minutes.
- Remove jam from heat. Skim off and discard any froth that may have formed. Dip a metal spoon into jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if you desire a thicker jam.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jam in a cool, dark area.
- There are lots of seeds and they are edible, but tough to chew.
Reviews
Great recipe, added a small bit of almond extract rather than amaretto. Too much pectin. 2 tsp NOT tbsp of pectin.
The American Indians would put them in a basket and roll them around in it under running water to get rid of the small spikes. I do the same thing with a colander and it works perfect and it’s quick.
Perfect Recipe
I wanted to like this recipe. We did exactly as the instructions state to do. The jam came out as more of a semi hard candy. As soon as it cooled it hardened. It also tasted more lemony than prickly pear. It needed more water, less sugar, and not so long on a rolling boil.
A lovely natural color and a unique delectable taste… perfect for toast in the mornings and cornbread with dinner!