Recipe for Prickly pear jelly

Pick prickly pears when deep purple. Use LONG BBQ tongs to pick and long sleeves to protect against cactus thorns. Half of a large grocery bag is enough to start with. Wash pears well - hold each pear with tongs (NOT fingers). Cut in half with sharp scissors. Fill a large pan no more than half full. Cover with water and boil until pears are soft and mushy. Run the pears through a ricer, food mill or force them through a sieve. Strain juice through cheesecloth. Combine in a large pan:

3 cups of prickly pear juice

1/2 cup of lemon juice

1 pkg pectin

Bring to a boil - add 4 ½ cups of sugar - bring to a boil again and boil for 1 minute, stirring constantly. Remove from heat and skim the froth off for nice clear jelly. Pour into jars and seal with melted paraffin.