Prickly Pear Jelly
Matty’s granny is known for her skills in the kitchen and frequently makes a variety of fruit jellies. About 10 years ago the two of them collaborated on a prickly pear jelly with the cactus fruits Matty had harvested in the field. Recently, Matty harvested about half a bucket of the “tunas” and they decided to make some more jelly, with help from Granny, of course.
You can find a number of recipes online, but it is basically the juice made from boiling the prickly pears in water, sugar, lemon juice, and pectin. That’s it.
The tricky part is harvesting and working with the tunas (wear gloves!). Those really fine spines get everywhere and you might find them in odd places long after you’re done cooking.
We doubled a recipe and still had juice leftover, so we kept some in jars for a possible beer adjunct in the future.