Canning Prickly Pear Jelly

Prickly Pear Jelly

A simple prickly pear jelly preserves these beautiful cactus fruits for year-round eating.


  • 4 cups prickly pear juice from about 8-10 fruits
  • 2 cups lemon juice
  • 4 cups sugar
  • 2 tsp pomona's pectin powder
  • 2 tsp calcium water included with pectin powder


  1. Peel and chop prickly pear fruits.  Add them to a saucepan with enough water to cover.  Simmer for about 1 hour, adding more water to keep them covered.

  2. Pour the fruit through a fine mesh strainer and measure the resulting juice.  You should have about 4 cups of juice from 8-10 fruits.

  3. For every cup of juice, add 1/2 cup lemon juice and 1 cup sugar.  Reserve a small amount of sugar about 1/4 to 1/2 cup for mixing with the pectin powder. 

  4. Add calcium water and bring the sugar/juice mixture to a boil.  Simmer for about 5 minutes.

  5. Mix the pectin powder with the remaining sugar.  This is important because added on its own the pectin will clump instantly on contact with a liquid.  Stir in the pectin/sugar mixture and simmer for another 2 minutes.

  6. Pour the prickly pear jelly into prepared canning jars, leaving 1/4 inch headspace.

  7. Store jars in the refrigerator, or process in a water bath canner for 10 minutes.