Tucson, AZ
As promised in my earlier post I am writing down my prickly pear syrup recipe. Including the notes about what I have learned along the way.
Mary's Prickly Pear Syrup/Jelly
3 cups prickly pear juice
3 3/4 c brown sugar (granulated sugar can be used)
1 package pectin
1 1/2 fresh lime juiced
In a deep saucepan pour 3 c. prickly pear juice, warm up juice for 10 min. Slowly add in sugar, stirring in completely to dissolve. Add pectin stirring in to dissolve. Add juice of lime. Stirring constantly cook until syrup boils and continue to stir for 15 min for syrup, 25 min for soft jelly. Jelly will be ready when it sticks between the tines of a fork. Put in sterilized jars.
Let sit for 5-7 days before using.
Notes: The fruit picked in the earlier part of the season contains more natural pectin. This is the best choice for making the prickly pear jelly.
Using brown sugar as a substitute makes the syrup thicker. It is delicious on plain yogurt.
I have tried many recipes for prickly pear syrup. The difference in my recipe is less sugar. This highlights the prickly pear flavor.
Thank you for enjoying the fruits of the Tucson desert!
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