This recipe may sometimes be sticky depending on the maturity of the cactus.
Use kitchen tongs to gather cactus fruit. Select ripe fruits and a few green fruits. Wash fruits with hand spray, place in large pan with water to almost cover. Cook for 10 minutes. Mash with potato masher and cook 10 minutes longer. Strain through cloth as for any other juice for jelly (see page 1).
Place cactus juice, lemon juice and pectin in large pan. Bring to boil, stirring constantly, and add sugar and salt all at once. Bring to a boil 3 minutes until gel stage is reached. Pour into sterile jars, leaving 1/8″ headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
- Making Jam (daysontheclaise.blogspot.com)
- Mixed Berry Jam (quazen.com)
- Garden Talk: Preservation Society, Act I (fort-greene.thelocal.nytimes.com)
- The Joys of Home Canning (getrichslowly.org)