I know this is not syrup but it may be close. I got this recipe from a postcard sent from Arizona. The post card was distributed by Smith-Southwestern, Inc. Their web address is www.smith-southwestern.com
- 2 1/2 cups prickly pear juice
- 3 Tbsp lemon or lime juice
- 1 package powdered pectin
- 3 1/2 cups sugar
1 quart of prickly pear cactus fruit should make about 2 1/2 cups of juice. Pluck the fruit from the cactus with a long-handled fork or tongs. Wash under running water, then use a brush to clean (spines left on the fruit will soften during cooking and should come off after fruit is strained.) Steam until fruit is tender and soft. Mash and strain using a jelly bag or fine sieve. Do not add water. Set aside to allow juice to settle. For clear jelly, do not use the portion containing sediment.
In a saucepan, measure out 2 1/2 cups of cactus juice; add 1 package of powdered pectin. Bring mixture to a fast boil, stirring constantly. Add lemon or lime juice and sugar. Bring to a hard boil (one that cannot be stirred down with a spoon) and let boil for 3 more minutes. The timing is important to get the mixture to jell properly. Remove from heat, skim and pour into hot canning jars leaving 1/4 inch space per jar. Wipe jar rims and seal lids. Process for 10 minutes in a boiling water bath. Makes 6 1/2 pints of jelly.
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