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Festive Cactus Pear and Wine Jelly Recipe

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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

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.

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