Thanks so much for the recipe! I’m from SE New Mexico and we had a bunch of prickly pears growing behind our house! My husband picked a bunch and I just made 20 jars of jelly following your recipe! Thanks for such an easy and thorough explanation of your recipe! ☺️ it came out perfect!
Great video, young lady. The pears are simply tumbling off the cacti here in the desert around Alamogordo right now. I about fell off my chair when you said you were in Buffalo Gap. My great grandfather was the schoolteacher there, and the first postmaster, late 1870s. He married my great grandmother in Buffalo Gap in 1880.
I helped my Granny make this for years as Holiday gifts. Those ity-bity needles will dissolve on their own in the boiling process, there is no need to singe them. If doing that and you're not careful, your jelly can taste burnt. Granny's neighbor did that every year. When you were trimming the ends off the tuna, you trimmed off way too much. You could have increased your yield quite a bit. We never cut them up that way, but I can see the advantage, but I would only cut them in half lengthwise, why waste the juice on the cutting board? We also made it batches three times this size because her kitchen was set up for it. Sorry I didn't mean to criticize as much as add a few .moments of what I learned from Granny's, who learned from the Indians with whom she traded. Also, always put on an apron when doing this process, your wardrobe will love you.
Your recipe helped me SO much the first time I tried making prickly pear jam!! I had NO IDEA what to do and, following your amazing directions, we made delicious jam (and it came out so well, we were so proud, we even gave some as gifts!) Thank you!! UPDATE: This year, we've discovered LIQUID PECTIN which has made the process so much easier even, no clumps!!! Thanks again!
Be sure to wipe the rims of the jars w/ a cloth dipped in boiling water to remove any fruit on the rims before putting on the lids so the seal is good on the jars. Enjoyed your video!
Thank you for posting this video. My family and I live in San Antonio and we harvested some prickly pear yesterday on a hike. My wife and I followed all the steps except we added 3 jalapenos to the mix. It turned out amazing with a little kick to it. We are excited to drop some jars off to friends and neighbors to cheer them up during this Covid 19 qurantine. Also if y'all are ever in San Antonio and need to see a chiropractor, I am the owner of Functional Aim Chiropractic and would love to give y'all a free adjustment for posting this great instructional video.
@@audreythomas4324 Sure, we sliced up the jalapenos and took out the seeds and boiled them with the prickly pear and then filterd out what was left of the prickly pear and jalpenos.
I do the stove top cooking like you for our sand plums...but instead of mashing...I beat with a handmixer. Then I use the cheesecloth stands and strain my fruit juice. The handmixer works great...give it a try!!
Thank you so much. So far yours is the only one that makes sense. I appreciate the step by step details without being inundated with someones self absorbed need to give their worthless credentials.
Loved the recipe. Perfect amount of tartness to me. My wife has been mading jelly with her mother for years, but this time it was all me. Saw some beautiful prickly pears on the side of the road and decided that I needed some pear jelly. Best pear jelly video I found! Thanks for sharing.
Thank you for the video... bf has lived around prickly pear fruit all his life and never knew the fruit was edible til our nature walk and my hippie curiosity lol I'll be surprising him with some jelly. So thank you ❤ for the video
I made this verbatim ingredient wise and it was PERFECT. I use a small grilling basket over my gas stove to remove the prickle and to roast the jalapenos. Your video is great and explains everything precisely, which is what I needed. Thank you.
Some people have been asking about how many pounds of berries to use. It is really up to you. I use just enough for the amount of juice I want. You can make as little or as much as you want to mess with :)))
Good video! I always added sugar first and it sometimes didn't gel so I will do it this way from now on! 2024 Update: I finally bought a torch and wow! what a savings of time. (I'd been dreading getting the fruit ready as I had been using s candle and doing each pear.) So appreciate your method!
Thanks for an awsome recipe!! Here on the beachs of North Carolina we have patches of prickly pear, but i was fortunate to have half my front yard full at my new house. I did run out of granulated sugar and substituted half with powdered sugar on my second batch.not much different but had that hint of flavor that powdered gives. otherwise it's holding good consistency and still tasty!! Happy Holidays!!
Can't wait to try this recipe! We have a huge prickly pear cactus out front that yields quite a lot of fruit in August. I've pulled many a cactus hair out of my skin from working in the garden. I've been afraid to make anything with the fruit because I hate getting stabbed by the tiny hairs. But I will practice all the proper techniques. Hopefully I wont get any splinters lol. Thanks for the video! Looks delicious! 😊
what you do so great ! Just keep advancing in that area of recipe, I will be following you! One thing I want to comment on is there are many different type of p.pears here in Ethiopia, very resourceful specially in the norther part of the country but we barely use it for such kind of jelly juice or optional food staff that almost always makes me regret :D
Thank you. I just had a massive amount of tunas on my prickly pear and didn't want to waste them. I don't get red only a really pretty apricot orange color. This is my first attempt to make jelly or sauce as it may turn out.
Wow! It isn't as hard as I thought. My grandma used to seal her grape jelly with paraffin. That is awful to try and get out before you can enjoy the jelly.
Finally I learn how to make prickly pear jelly thanks to you . I have been eating them since I was a child fresh off the cactus my daddy would peel them for me and my mom would I would just love them now as a grown woman I will follow your method and enjoy making jelly Thanks Maryam from Houston Texas - Clear lake
Thank you for the recipe. I will be making these in the next few days. I have been wanting to but I think I have the time now to do it. Again I can't wait and thank you.
Thx so much. Can't wait to try after living in the desert for 30+ yrs I guess its time LOL ... I wonder where and when I would add a jalapeno if wanted a lil kick. I'll search but thanks again. Beautiful job. W&K
If you haven't done this already, blend the Jalepeno or pepper of your choice raw into a blender like a bullet. when boiling the pear juice is the best time to add the jalepeno, or before adding the sugar. The more seeds the hotter. Enjoy!
Thank you for making this video...I’ve been doing some research with the best easiest video to follow and this is great. I only had one question. How long do I have to wait after the bath to consume? Next day or just wait until they cool down?
Masumi Morales thanks for watching and I’m super excited that it was easy to follow!! To answer your question, I try to let my jelly sit for at least 3 days if I can. Mostly to cool down and set up just right. You could actually consume it once it’s cooled if you wanted. Hope this helps and thanks again for watching!
This set up PERFECTLY! The only thing I did different was use fresh squeezed lemon juice and use the instant pot on 10 minutes of steam for my water bath. I'm wondering if you've ever added anything extra to the jelly for variety? Would lemon zest be any good? Thanks for the well done video, it was super helpful!
My simple way is wash off the fruit, cover in a pot with water + about 1 inch, bring to a boil and then reduce to a rolling but not aggressive boil. When all fruit are 'green', maybe 1-2 hours later, remove the spent fruit and filter through cheese cloth. Then bring to a boil, add lemon or citric acid powder, sugar if you like, and then pectin (sugar 'free' or regular). Then sterilize jars, seal and be done. Nice video, basically good stuff.
Outstanding video! Well organized, and clearly explained. Well done. How long will your final product stay good before spoiling? Do you store your excess juice? If so, how?
Thanks! As long as the jelly is sealed, it has a very long shelf life. Honestly, it never lasts more than a few months because my guys eat it quickly. I have frozen extra juice in the past but I usually use it all.
Skip the torch and peeling... just freeze them and then squeeze the thawed tunas over a bowl... no mess no waste... I have done 30-50lbs a season. no mess
Toughest part cleaning prickles off and fighting off Rattlers in cactus. I use pulp as well. Sent jelly to son in Iraq and Afghanistan and it was a huge hit for Christmas.
@@exaltedintellect3526 Maybe those "sick fucks" should just drop you off in the middle of Iran, declare that you're an American spy and then just walk off?!? Dumb ass!!! SMDH
You should get different pots that don't have all the Teflon scratched off, especially if your selling your jellys. I would suggest pure stainless steel or a enamel coated cast iron. Its alot safe and not as cancerous
@@TracyClark-t5m I use all the juice. If I’m not going to make right away, I freeze it. After I have boiled down and drained all juice from the fruit, I toss it. Others use it for different stuff but I only make jelly.
I have watched almost every video about prickly pear jelly and not one says anything about how many pounds that are needed to make 1gal let alone 1/2gal. Can someone please tell me the amount needed.
I get asked this quite often. I honestly do not measure before preparing. I just make big batches and store the juice in the fridge, using it until I run out.
Yes. Jelly is just the juice of the fruit. If you want the fruit that is a jam or preserve (depending on how you process the fruit depends on which name you give it)
I know this is an old post, but hopefully, it notifies you when someone comments. My juice came out a lovely fuschia. But the jelly came out kind of peachy colored after the water bath. Any idea why the color would change so significantly? Also, in the jars, the jelly has quite a number of bubbles, which rose to the top in a few of the jars. Is there a reason for this? Any way to make the jelly "smoother"?
Hello!! I am not sure why the color was different for you. Mine has come out light only when I don’t pick really ripe fruit. Also, the bubbles can be avoided if you give it a few minutes before pouring it in the jars so it will settle some. It usually works for me. Good luck!!!
I'm not sure what sugar substitute I used, but the jelly was perfect. Sealed and in the pantry, perfect. But once it was placed in the refrigerator, the sugar sub formed crystal strands that looked like alien bones! I wish I could add the picture to this comment! I did not like the look of it and was told that sugar subs are not supposed to be used in canning.
I too was wondering. Gauging by the colander she was using , it looked to be about 4lbs. I just bought 16 prickly pears and they were a little over 4 lbs.
I wanted to use the smaller jars. I guess I could still use the same measurements ? I just have to make sure the water is hot enough and that the jars are covered with water? I just wonder how long I should leave them in the pot before I take them out? Do you think it is all the same amount of time for any size jar? Also, my Mother in Law lives On Buffalo Gap Rd in Austin Texas.. not sure if that is where you are talking about.. :) Thank you! Oh yeah.. I've read about jalapeno prickly pear jam.. Have you done that before? If so, do I boil them with the cut up prickly? I kinda wanted chunks of jalapeno in the jelly. Sorry for the long message..
Trisha Jameson I don’t think the size of the jar changes anything as far as the recipe goes. It would change the amount of time in the water bath and you would need to follow the directions for canning on that (you can find that online). Also, I’ve never tried to add jalapeños. You’ll have to let me know how it goes. I do plan on trying some new stuff this year so I’ll be posting new videos soon I hope.
Have you tried an immersion blender instead of masher to get more juice out or that would make to much pulp??? And have you frozen batches of juice for later use with success? Tips?
Leon Lopez I have not tried a blender mostly because of the pulp. You could probably do that to make something more along the lines of a jam or preserves? I have actually used frozen juice and even frozen berries with success!!
I get asked this quite often. I honestly do not measure before preparing. I just make big batches and store the juice in the fridge, using it until I run out.
I love in PA and just bought some at my nearest produce store did not know about the seeds thought all you had to do was peel off cars later and enjoy boy was I wrong
next year, wil the fruit come back in the same place as before, or does removing the fruit encourage a new pad to grow from the calloused area? none of my research has addressed this.
debra c in my experience, when I pick fruit I have noticed that the same plant will not produce as much the next year...I have observed that the plant will make new fruit probably every other year
I followed recipe but my jelly lost its beautiful maroon color and looks like a suspension of sugary honey. It taste good but sugar tastes good. 🤷♂️ Any help?
Hansel M I would say I probably boil down 2-3 dozen at a time chopped up. You can really use as many or as few as you’d like. Each batch only requires 2-1/2 cups of juice so it’s really up to you
Great video! Thank you for sharing the link for it. I'm sure it'll be a very helpful resource for my readers, too. Have you ever frozen prickly pear to process at a later time if you don't have time to process it when you pick it? I've frozen berries and peaches, but have never tried it with prickly pear. Keep up the great work and feel free to link up anytime!
Once of the most direct and clear prickly pear jelly instruction videos I have found. Thank you.
Thank you!!
She did not state how much fruit 2 cups 10cups 🤷🏽♀️
Thanks so much for the recipe! I’m from SE New Mexico and we had a bunch of prickly pears growing behind our house! My husband picked a bunch and I just made 20 jars of jelly following your recipe! Thanks for such an easy and thorough explanation of your recipe! ☺️ it came out perfect!
How did it turn out?
@@cedarcountryarchery7529 it turned out wonderfully! Everyone loves it!
Yay! So happy to hear this!
@@kendallcorman5749 Wonderful!!! I make a pear jelly using the same recipe but a juicer to make the pear juice. ;)
@@cedarcountryarchery7529 where can I buy some jelly
suggestion, clean the rims before placing the tops...if it is some sugar or fruit on the rim the top will no seal properly
Great video, young lady. The pears are simply tumbling off the cacti here in the desert around Alamogordo right now. I about fell off my chair when you said you were in Buffalo Gap. My great grandfather was the schoolteacher there, and the first postmaster, late 1870s. He married my great grandmother in Buffalo Gap in 1880.
Wow! My husband's family settled this land...maybe you guys related??
I helped my Granny make this for years as Holiday gifts. Those ity-bity needles will dissolve on their own in the boiling process, there is no need to singe them. If doing that and you're not careful, your jelly can taste burnt. Granny's neighbor did that every year.
When you were trimming the ends off the tuna, you trimmed off way too much. You could have increased your yield quite a bit. We never cut them up that way, but I can see the advantage, but I would only cut them in half lengthwise, why waste the juice on the cutting board? We also made it batches three times this size because her kitchen was set up for it. Sorry I didn't mean to criticize as much as add a few .moments of what I learned from Granny's, who learned from the Indians with whom she traded.
Also, always put on an apron when doing this process, your wardrobe will love you.
Your recipe helped me SO much the first time I tried making prickly pear jam!! I had NO IDEA what to do and, following your amazing directions, we made delicious jam (and it came out so well, we were so proud, we even gave some as gifts!) Thank you!! UPDATE: This year, we've discovered LIQUID PECTIN which has made the process so much easier even, no clumps!!! Thanks again!
How much liquid pectin would be used for the recipe with 5 cups of sugar?
@@cynthiamulvaneyfineart2534 so glad you found it helpful!!
Be sure to wipe the rims of the jars w/ a cloth dipped in boiling water to remove any fruit on the rims before putting on the lids so the seal is good on the jars. Enjoyed your video!
I make jelly every year and I always go back to yr channel to recap. Thank you.
Me too🤣
@@abelromero4373 I love that!!! Thank you!!
Freezing the tuna first will render more juice from less tuna. Can't wait to make me some of this jelly, I usually just make tuna punch!
Thank you for posting this video. My family and I live in San Antonio and we harvested some prickly pear yesterday on a hike. My wife and I followed all the steps except we added 3 jalapenos to the mix. It turned out amazing with a little kick to it. We are excited to drop some jars off to friends and neighbors to cheer them up during this Covid 19 qurantine. Also if y'all are ever in San Antonio and need to see a chiropractor, I am the owner of Functional Aim Chiropractic and would love to give y'all a free adjustment for posting this great instructional video.
How'd you do the jalapenos! That sounds delicious ❤
@@audreythomas4324 Sure, we sliced up the jalapenos and took out the seeds and boiled them with the prickly pear and then filterd out what was left of the prickly pear and jalpenos.
I do the stove top cooking like you for our sand plums...but instead of mashing...I beat with a handmixer. Then I use the cheesecloth stands and strain my fruit juice. The handmixer works great...give it a try!!
Thank you I’ve often wondered what the process was. Very detailed and helpful.
Awesome! I miss that area. I was stationed at Dyess for 11 years. Thanks for the video. Cant wait to try this out.
I JUST LOVE YOUR PRESENTATION ….So easy !! Thank you!!
Thank you so much. So far yours is the only one that makes sense. I appreciate the step by step details without being inundated with someones self absorbed need to give their worthless credentials.
Loved the recipe. Perfect amount of tartness to me. My wife has been mading jelly with her mother for years, but this time it was all me. Saw some beautiful prickly pears on the side of the road and decided that I needed some pear jelly. Best pear jelly video I found! Thanks for sharing.
Thanks for watching!! I hope you enjoy your jelly :)
Thank you for the video... bf has lived around prickly pear fruit all his life and never knew the fruit was edible til our nature walk and my hippie curiosity lol I'll be surprising him with some jelly. So thank you ❤ for the video
I made this verbatim ingredient wise and it was PERFECT. I use a small grilling basket over my gas stove to remove the prickle and to roast the jalapenos. Your video is great and explains everything precisely, which is what I needed. Thank you.
@@m.steger6217 yay!!
Some people have been asking about how many pounds of berries to use. It is really up to you. I use just enough for the amount of juice I want. You can make as little or as much as you want to mess with :)))
Amy and Jeff tried your prickly pear recipe today and we think it was a success! Thank you!
Good video! I always added sugar first and it sometimes didn't gel so I will do it this way from now on! 2024 Update: I finally bought a torch and wow! what a savings of time. (I'd been dreading getting the fruit ready as I had been using s candle and doing each pear.) So appreciate your method!
Thanks for an awsome recipe!! Here on the beachs of North Carolina we have patches of prickly pear, but i was fortunate to have half my front yard full at my new house. I did run out of granulated sugar and substituted half with powdered sugar on my second batch.not much different but had that hint of flavor that powdered gives. otherwise it's holding good consistency and still tasty!! Happy Holidays!!
Can't wait to try this recipe! We have a huge prickly pear cactus out front that yields quite a lot of fruit in August. I've pulled many a cactus hair out of my skin from working in the garden. I've been afraid to make anything with the fruit because I hate getting stabbed by the tiny hairs. But I will practice all the proper techniques. Hopefully I wont get any splinters lol. Thanks for the video! Looks delicious! 😊
I can't wait to hear how it turns out!
Can't wait to hear how it turns out!
what you do so great ! Just keep advancing in that area of recipe, I will be following you! One thing I want to comment on is there are many different type of p.pears here in Ethiopia, very resourceful specially in the norther part of the country but we barely use it for such kind of jelly juice or optional food staff that almost always makes me regret :D
It was very simple. Just getting prickly pear in my yard. Will try to make some jelly. Thanks
Let me know how it goes!!
Best instructions I’ve found for making this. Thanks so much. I’m in Coleman County.
Thank you. I just had a massive amount of tunas on my prickly pear and didn't want to waste them. I don't get red only a really pretty apricot orange color. This is my first attempt to make jelly or sauce as it may turn out.
Thanks for the great instructions and recipe. Men cook too! “Ladies...”
I can’t wait to try this! Thank you for sharing!!
So glad it was helpful!!! I can’t wait to hear what you think!
I run my jars and rims through the hot cycle of the dishwasher before canning or pickling.
The dishwasher method has not officially been approved that for sanitizing jars for canning. Only the boiling method.
@@itswhat3v3r A rinse with Star San helps put that extra margin of health safety in the sanitation protocol. Works for brewers and winemakers.
Wow! It isn't as hard as I thought. My grandma used to seal her grape jelly with paraffin. That is awful to try and get out before you can enjoy the jelly.
Finally I learn how to make prickly pear jelly thanks to you . I have been eating them since I was a child fresh off the cactus my daddy would peel them for me and my mom would I would just love them now as a grown woman I will follow your method and enjoy making jelly Thanks Maryam from Houston Texas - Clear lake
So glad to be able to help!! I hope you enjoy it as much as I do!
Thank you for the recipe. I will be making these in the next few days. I have been wanting to but I think I have the time now to do it. Again I can't wait and thank you.
Thx so much. Can't wait to try after living in the desert for 30+ yrs I guess its time LOL ... I wonder where and when I would add a jalapeno if wanted a lil kick. I'll search but thanks again. Beautiful job. W&K
If you haven't done this already, blend the Jalepeno or pepper of your choice raw into a blender like a bullet. when boiling the pear juice is the best time to add the jalepeno, or before adding the sugar. The more seeds the hotter. Enjoy!
I used yr method. Its great labor intensive. But worth it. Came out so good.
this would be a dream to dip jalapeño cream cheese poppers in
Ooh, good thinking.
Thank you for making this video...I’ve been doing some research with the best easiest video to follow and this is great.
I only had one question. How long do I have to wait after the bath to consume? Next day or just wait until they cool down?
Masumi Morales thanks for watching and I’m super excited that it was easy to follow!! To answer your question, I try to let my jelly sit for at least 3 days if I can. Mostly to cool down and set up just right. You could actually consume it once it’s cooled if you wanted. Hope this helps and thanks again for watching!
This set up PERFECTLY! The only thing I did different was use fresh squeezed lemon juice and use the instant pot on 10 minutes of steam for my water bath. I'm wondering if you've ever added anything extra to the jelly for variety? Would lemon zest be any good? Thanks for the well done video, it was super helpful!
Nikki Zern I’ve not added anything else really but lemon zest sounds interesting!! Let me know how it turns out 😊
Great video. Thanks for sharing.
My simple way is wash off the fruit, cover in a pot with water + about 1 inch, bring to a boil and then reduce to a rolling but not aggressive boil. When all fruit are 'green', maybe 1-2 hours later, remove the spent fruit and filter through cheese cloth. Then bring to a boil, add lemon or citric acid powder, sugar if you like, and then pectin (sugar 'free' or regular). Then sterilize jars, seal and be done. Nice video, basically good stuff.
Outstanding video! Well organized, and clearly explained. Well done. How long will your final product stay good before spoiling? Do you store your excess juice? If so, how?
Thanks! As long as the jelly is sealed, it has a very long shelf life. Honestly, it never lasts more than a few months because my guys eat it quickly. I have frozen extra juice in the past but I usually use it all.
Skip the torch and peeling... just freeze them and then squeeze the thawed tunas over a bowl... no mess no waste... I have done 30-50lbs a season. no mess
Toughest part cleaning prickles off and fighting off Rattlers in cactus. I use pulp as well. Sent jelly to son in Iraq and Afghanistan and it was a huge hit for Christmas.
Your son needed that energy to shoot some more kids? Sick Fucks
@@exaltedintellect3526 Maybe those "sick fucks" should just drop you off in the middle of Iran, declare that you're an American spy and then just walk off?!? Dumb ass!!! SMDH
Cool video something to smile about !!!
Can't wait to try this...wonder what it actually tastes like?
You should get different pots that don't have all the Teflon scratched off, especially if your selling your jellys. I would suggest pure stainless steel or a enamel coated cast iron. Its alot safe and not as cancerous
thanks for the suggestion!
I got a large enameled cast iron pot at HEB for just 20 bucks and it is what I use. Hope you have an HEB where you live.
Im sure i missed it….but what is the ration of juice to the other ingredients?
you need to wipe those rims and get all the food off before you put the lid on, it can interfere with your seal.
Great advice! I always do this anyway but didn't make sure to mention that in the video. Thanks!!
It looks like we are going to have a good crop this year. Have you ever tried making a marmalade or a cobbler out of the fruit?
I have not but I'm all about cobbler!!! Let me know if you try it!
Tis the season, I'm gonna start tomorrow.
I’m very curious as to what you do with both the rest of the juice as well as the flesh left over from the juice you got, please? 🙏
@@TracyClark-t5m I use all the juice. If I’m not going to make right away, I freeze it.
After I have boiled down and drained all juice from the fruit, I toss it.
Others use it for different stuff but I only make jelly.
@@cedarcountryarchery7529 thank you, would this do any harm to put in compost pile?
I have watched almost every video about prickly pear jelly and not one says anything about how many pounds that are needed to make 1gal let alone 1/2gal. Can someone please tell me the amount needed.
I get asked this quite often. I honestly do not measure before preparing. I just make big batches and store the juice in the fridge, using it until I run out.
So you don't use the fruit it's self? Just the juice?
Yes. Jelly is just the juice of the fruit. If you want the fruit that is a jam or preserve (depending on how you process the fruit depends on which name you give it)
Great video!
That was a very good informative video!
Thankyou :)
From inflation impacted Australia 2022.
Prickly pear is a declared weed here.
Any suggestions for cutting down on sugar?
Make something else- jams, jellies, preserves etc are full of sugar because it's part of what keeps them safe to eat for so long
Great and smart work
Great video
How much fruit did you use?
How long does this last in the fridge?
Great video. What did you do with the fruit?
After I am finished with it, there really isn't anything to do with it. I toss it out.
I know this is an old post, but hopefully, it notifies you when someone comments. My juice came out a lovely fuschia. But the jelly came out kind of peachy colored after the water bath. Any idea why the color would change so significantly? Also, in the jars, the jelly has quite a number of bubbles, which rose to the top in a few of the jars. Is there a reason for this? Any way to make the jelly "smoother"?
Hello!! I am not sure why the color was different for you. Mine has come out light only when I don’t pick really ripe fruit.
Also, the bubbles can be avoided if you give it a few minutes before pouring it in the jars so it will settle some. It usually works for me. Good luck!!!
They have this tool you can buy that's you run around the inside of the jar to get bubbles out.
Have you ever used stevia or splenda? If so does it jell the same? Thank you
I actually have not tried a sugar substitute but would love your feedback if you have!!
I have used both Stevia and Allulose. I have had the best results with Allulose.
I'm not sure what sugar substitute I used, but the jelly was perfect. Sealed and in the pantry, perfect. But once it was placed in the refrigerator, the sugar sub formed crystal strands that looked like alien bones! I wish I could add the picture to this comment! I did not like the look of it and was told that sugar subs are not supposed to be used in canning.
Hi how many pears would you say approximately do you use to make this recipe thank you
What do you do with the fruit after boiling ?
You smash them down to get the juice then I throw what is left away.
How many cups of sugar??
Very good video.
Great video thank you
What do you do with the leftover fruit after making the juice? Seems like it could be pickled or candied.
I usually throw away what is left. I have never tried to do anything with them but would love to know what everyone else is doing!
why did you not serialize your jars?
My 2nd year making this recipe ...this year I put blackberries and blueberries in also
What does this jam taste like if you had to take a guess and describe it to someone who has only eaten the fruit fresh?
How many pears are actually using for this recipe? Thanks
I too was wondering. Gauging by the colander she was using , it looked to be about 4lbs. I just bought 16 prickly pears and they were a little over 4 lbs.
I wanted to use the smaller jars. I guess I could still use the same measurements ? I just have to make sure the water is hot enough and that the jars are covered with water? I just wonder how long I should leave them in the pot before I take them out? Do you think it is all the same amount of time for any size jar? Also, my Mother in Law lives On Buffalo Gap Rd in Austin Texas.. not sure if that is where you are talking about.. :) Thank you! Oh yeah.. I've read about jalapeno prickly pear jam.. Have you done that before? If so, do I boil them with the cut up prickly? I kinda wanted chunks of jalapeno in the jelly. Sorry for the long message..
Trisha Jameson I don’t think the size of the jar changes anything as far as the recipe goes. It would change the amount of time in the water bath and you would need to follow the directions for canning on that (you can find that online). Also, I’ve never tried to add jalapeños. You’ll have to let me know how it goes. I do plan on trying some new stuff this year so I’ll be posting new videos soon I hope.
I didn’t see an area that stated how much prickerly pears you used?
Have you tried an immersion blender instead of masher to get more juice out or that would make to much pulp??? And have you frozen batches of juice for later use with success? Tips?
Leon Lopez I have not tried a blender mostly because of the pulp. You could probably do that to make something more along the lines of a jam or preserves? I have actually used frozen juice and even frozen berries with success!!
How many pears, or cups of pears do you use?
I get asked this quite often. I honestly do not measure before preparing. I just make big batches and store the juice in the fridge, using it until I run out.
Very consice.
If I want to make a larger batch what's the pectin ,sugar and lemon ratios?
I am honestly not sure as this is usually the batch I make. I would say to play with it and see what you come up with :)
What do you do with the non-juice pulp?
Sorry, but at the end of your segment you mentioned how long to boil. Is it just 15 minutes or a set of two 15 minutes?
I follow the canning instructions from Bell. For me it is 15 minutes. This can change based on your altitude
if you wear rubber gloves while handeling the pears you dont need to burn them... you can just peal off the skin
Hat is the weight or amount of the fruit?
I saw you get 2 1/2 cups of juice from bowl to put on stove. What happened to the other juice that was left in the bowl?
I made more batches of jelly with it :)
Can you freeze the PP juice for later canning ?
I love in PA and just bought some at my nearest produce store did not know about the seeds thought all you had to do was peel off cars later and enjoy boy was I wrong
I would of wiped the jars off with the sticky jelly because it can keep the lid from sealing properly and result in a spoiled jar.
Submerge in hot water can also remove prickles
I’ve never canned before. What brand of water bath pot do you recommend using and where do I get one?? I also have a flat top stove
Water bath pots are easy to find. Walmart, Target, online...up to you. Happy canning!!
Can you use honey, molasses or maple syrup instead of sugar when making prickly pear jelly
I am not sure. I’ve never tried that!
Great
U can use less sugar if your Diabetic
next year, wil the fruit come back in the same place as before, or does removing the fruit encourage a new pad to grow from the calloused area? none of my research has addressed this.
debra c in my experience, when I pick fruit I have noticed that the same plant will not produce as much the next year...I have observed that the plant will make new fruit probably every other year
coffee filters?
Now, is there more concern about the stickers in the final product? I have some harvested now. About to start the process of burning off stickers
Josh Delafuente no concern at all. Through this process I’ve never had a problem with that
@@cedarcountryarchery7529 thank you! The jelly was a homerun!! Everyone loved it
I followed recipe but my jelly lost its beautiful maroon color and looks like a suspension of sugary honey. It taste good but sugar tastes good. 🤷♂️ Any help?
I am unsure what happened. I've never heard that happening :(
Grew up on a PA farm. There the women sealed their jelly/jam with an inch of paraffin. Can this be done with your jelly?
Very old fashioned method!
My mother and grandmother always used the paraffin method for their prickly pear jelly here in Arizona. Worked just fine.
It also makes juice and wine from it
How many prickly pear??
About how many prickly pears did you use for this?
Hansel M I would say I probably boil down 2-3 dozen at a time chopped up. You can really use as many or as few as you’d like. Each batch only requires 2-1/2 cups of juice so it’s really up to you
Great video! Thank you for sharing the link for it. I'm sure it'll be a very helpful resource for my readers, too.
Have you ever frozen prickly pear to process at a later time if you don't have time to process it when you pick it? I've frozen berries and peaches, but have never tried it with prickly pear.
Keep up the great work and feel free to link up anytime!
I have frozen the juice but not the fruit before. It doesn't take me long to boil it down so I usually try to at least do that.
Plz tell us ,which item you said after lemon juice and before sugar... that is 18 T spoon ??? Plz tell me
It’s Pectin. You can use any type that want. It’s what gives jelly the thick texture.
Also, it’s 18 teaspoons not tablespoons
SURE-JELL is a brand of Pectin you can fine with ease www.kraftrecipes.com/sure-jell/products.aspx