cactus fruit jelly

Cactus Fruit Jelly

6-10 pcs red-ripe prickly pear cactus fruits; (tuna)
1/2 cup lemon juice
4 1/2 cups granulated sugar
1 package liquid fruit pectin (3 fluid ounce)

The Tohono O'Odham in southern Arizona harvest this fruit every year.
You should have enough fruit to make 3 1/2 cups of juice. Carefully remove
thorns from fruit by wiping with a paper towel and then brushing with a
vegetable brush under water. Put fruit in a saucepan with enough water to
cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or pur e
fruit through a strainer lined with doubled cheesecloth. Strain juice into
a large measuring cup. Let juice sit for at least 30 minutes to allow
sediment to settle to the bottom. Pour off juice carefully. You should have
3 1/2 cups.
In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil
and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from
heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and
seal.

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