Cactus Jelly

INGREDIENTS

INSTRUCTIONS

Do not double recipe. Gather about 1 qt. of fruit to make 2-1/2 C. of
juice. If most of the fruit is very ripe, try to include some under-ripe
ones to add pectin. Wash fruit and place in kettle with just enough water
to cover. Boil until quite tender and soft (extracts pectin and flavor).
Strain through two thicknesses of cheesecloth and set juice aside so
sediment will settle. For clear jelly, do not use sediment portion. For
each 2-1/2 C. juice, add one package of powdered pectin (more successful
than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or
lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can't press
down with a spoon) and boil for three minutes. The timing is very important
to get a product that will jell. Remove from heat, skim and pour into
sterilized jelly glasses. Cover with a layer of melter paraffin. (I am
experimenting with a non-sugar version using apple, pear and white grape
juice concentrate but at present have it all in freezer waiting for some
time to try different quantities, etc.) By Barbara Barte, courtesy of Pima
County Coop. Extension Service.
Recipe By     : AXECLAN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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