The fruit of the cactus blends with dessert wine to make a jelly that also works as a condiment for meats. Fresh apple, grapefruit, or pineapple juice may be substituted for the cactus pears.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 5 large ripe cactus pears, peeled and quartered
- 1 cup Muscat, Sauterne, or other sweet dessert wine
- 2 cups sugar
- 1 pouch or 1/2 bottle (3 ounces) liquid pectin, such as Certo
Preparation:
Sterilize seven 8 ounce canning jars and lids according to the manufacturer's instructions.
Place the cactus pear pieces in a food processor and puree. Strain through a fine sieve, pressing on the pulp to extract as much juice as possible. (There should be 1 cup of juice.)
Combine the cactus pear juice, wine, and sugar in a medium size, heavy saucepan. Cook over medium-low heat, stirring constantly, just until bubbles appear around the edge of the pan and the sugar is dissolved, 5 to 6 minutes. Stir in the pectin, and cook 1 minute longer. Remove from the heat, and skim the foam.
Pour into jars, leaving 1/4 inch headspace. Seal and continue with standard sealing methods in a water bath. Label and date the jars.
Jelly should be stored in a cool, dark place for up to one year. Refrigerate after opening. Include serving suggestions.
This jelly is a most appropriate condiment for grilled lamb chops, roast duck, venison, or pork. Ruby red in color, with a delicate wine taste, cactus pear jelly is also great for glazing fruit tarts.
Yield: About 7 half-pint jars
Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
Place the cactus pear pieces in a food processor and puree. Strain through a fine sieve, pressing on the pulp to extract as much juice as possible. (There should be 1 cup of juice.)
Combine the cactus pear juice, wine, and sugar in a medium size, heavy saucepan. Cook over medium-low heat, stirring constantly, just until bubbles appear around the edge of the pan and the sugar is dissolved, 5 to 6 minutes. Stir in the pectin, and cook 1 minute longer. Remove from the heat, and skim the foam.
Pour into jars, leaving 1/4 inch headspace. Seal and continue with standard sealing methods in a water bath. Label and date the jars.
Jelly should be stored in a cool, dark place for up to one year. Refrigerate after opening. Include serving suggestions.
This jelly is a most appropriate condiment for grilled lamb chops, roast duck, venison, or pork. Ruby red in color, with a delicate wine taste, cactus pear jelly is also great for glazing fruit tarts.
Yield: About 7 half-pint jars
Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
