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      Title: Cactus Jelly
 Categories: Preserves
      Yield: 1 Batch

      1     qt Cactus fruit (2-1/2 c juice)
      2     pk Pectin (per 2-1/2 c juice)
      3     tb Lemon or lime juice
      3 1/2 c  Sugar

  Do not double recipe.

  Gather about 1 qt of fruit to make 2-1/2 cups of juice. If most of
  the fruit is very ripe, try to include some under-ripe ones to add
  pectin. Wash fruit and place in kettle with just enough water to
  cover. Boil until quite tender and soft to extract pectin and
  flavor.

  Strain through two thicknesses of cheesecloth and set juice aside
  so sediment will settle. For clear jelly, do not use sediment
  portion.

  For each 2-1/2 cups juice, add one package of powdered pectin.
  Bring to fast boil, stirring constantly. Add 3 tb lemon or lime
  juice and 3-1/2 cups sugar. Bring to a hard boil (one you can't
  press down with a spoon) and boil for 3 minutes. The timing is very
  important to get a product that will jell.

  Remove from heat, skim and pour into sterilized jelly glasses.
  Cover with a layer of melter paraffin.

  I am experimenting with a non-sugar version using apple, pear, and
  white grape juice concentrate but at present have it all in freezer
  waiting for some time to try different quantities, etc.

  Recipe by Barbara Barte

  Recipe FROM: Pima County Coop. Extension Service

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