Recipe - Cactus Jelly

20 Cactus pearapples (up to
30)
Water
1 pack Fruit pectin
One half cup Lemon juice
5 cup Sugar
1 teaspoon Allspice

Wearing heavy gloves on your hands, carefully garther the cactus fruit when
it is deep red in color. You also may gather fruits when pink and put in a
brown paper bag and store in bottom of refrigerator until they turn dark
red.

Cut fruit in half and scoop out seeded pulp. Put in saucepan and cover with
water. Bring to boil and simmer for 10 minutes; allow to cool. Strain juice
and measure.

In large kettle put 3 cups cactus pearjuice, package fruit pectin, lemon
juice and sugar; bring to full rolling boil and boil 3 minutes, adding the
allspice during the last minute of boiling. Ladle hot jelly into hot clean
jelly jars and seal.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Penney Wilfort
penneyw@pe.net on Sep 11, 1997