Prickly pear jam

Down to Earth - - FOOD -

IN­GRE­DI­ENTS About 10 prickly pears 2 1/2 cups of gran­u­lated sugar 1 cup wa­ter Juice of 1 lemon METHOD Peel the prickly pears. Cut them into small pieces and put them in a pot along with a cup of wa­ter. Place the pot on the stove on medium low heat. Al­low it to sim­mer/low boil, and cook un­til the fruit be­comes soft. Re­move the fruits from the stove and pass them through a food mill to break down the fruit and re­move the seeds. Once again place the fruits on the stove on low heat to bring the fruit pulp mix­ture to a gen­tle boil. Add sugar and keep stir­ring. Add the lemon juice and al­low the mix­ture to sim­mer un­til the sugar is dis­solved. Let the mix­ture thicken con­sid­er­ably. It should take ap­prox­i­mately 40 min­utes to achieve fine con­sis­tency. Store in ster­ile jelly jars, and if canned prop­erly, your prickly pear jam should last for at least six months.

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