Prickly Pear Fruit Jam Recipe- Mexican Special
Cactus Fruit Jam is a vibrant and flavorful spread made from the sweet, tangy pulp of prickly pear cactus. With its unique taste and striking color, this jam adds a delicious twist to your breakfast or dessert, offering a touch of the exotic to your everyday fare.
- Prep Time20 min
- Cook Time25 min
- Perform Time12 hr
- Total Time12 hr 45 min
Prickly pear Jam Ingredients :
- 4 cups cactus fruit (prickly pear) pulp (about 8-10 medium fruits)
- 1 cup granulated sugar
- 1/4 cup lemon juice (about 1-2 lemons)
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground cloves (optional)
Prepare the Cactus Fruit:
Carefully peel the cactus fruit using gloves or tongs to avoid the tiny spines. Cut the fruit into chunks.
Blend the fruit chunks in a food processor or blender until smooth. Strain the pulp through a fine mesh sieve to remove seeds and any remaining pulp for a smoother jam.
Cook the Jam:
In a large, heavy-bottomed saucepan, combine the cactus fruit pulp, sugar, and lemon juice.
If using, add ground cinnamon and cloves to the mixture.
Stir well and bring the mixture to a boil over medium-high heat, stirring frequently.
Add Pectin:
Once boiling, stir in the fruit pectin. Continue to cook and stir for 1-2 minutes, ensuring the pectin is fully dissolved and the mixture returns to a full rolling boil.
Test for Set:
To test if the jam is set, place a small amount on a cold spoon or plate and let it sit for a minute. Run your finger through it; if it holds its shape, it’s ready to jar. If not, continue boiling for another 1-2 minutes and test again.
Jar the Jam:
Pour the hot jam into sterilized canning jars, leaving about 1/4-inch headspace.
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Seal with sterilized lids.
Process the Jars:
Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Adjust processing time according to altitude if necessary.
Cool and Store:
Let the jars cool completely on a clean towel or rack. Once cool, check the seals by pressing the center of each lid; it should not pop back. Store sealed jars in a cool, dark place. Refrigerate after opening.
Recipe Notes:
Flavor Variations: Add a splash of vanilla extract or a small amount of finely grated ginger for a unique twist.
Texture: For a chunkier jam, blend the cactus fruit less and leave some texture.
Storage: Properly canned jam can last up to a year in a cool, dark pantry. Once opened, it should be refrigerated and used within a few weeks.
Handling: Be cautious with cactus fruit as it has tiny, irritating spines. Peeling it under running water can help remove the spines.
