Erin Davis
@davfameeri
Homemade Prickly Pear Jam
This delightful homemade prickly pear jam is a sweet and tangy treat, perfect for spreading on toast or using in desserts. Made with fresh prickly pears, lemon juice, and a hint of amaretto liqueur, this jam captures the unique flavor of prickly pears in every jar.
Details
- Cuisine:other
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:6
- Views:5
Recipe Information
- Prep time25 min.
- Cook time25 min.
- Total time50 min.
- Servings80
Ingredients
- 8
- 3 tablespoons
- 2 1/2 tablespoons
- 1 teaspoon
- 2 1/2 cups
- 1 1/2 teaspoons
Cooking Instructions
Follow our step-by-step guide on how to make Homemade Prickly Pear Jam.
Step 1
Begin by carefully examining a 1-quart jar and a 1-pint jar for any cracks or rust on the rings, discarding any that show signs of damage.
Step 2
Immerse the jars in simmering water to keep them warm while you prepare the jam.
Step 3
Wash new lids and rings in warm, soapy water to ensure they are clean and ready for sealing.
Step 4
Don protective gloves and rinse the prickly pears under running water to eliminate any spines.
Step 5
Slice each pear in half, scoop out the vibrant pulp and seeds, and place them in a food processor.
Step 6
Pulse the mixture for 30 to 40 seconds until it reaches a smooth consistency.
Step 7
Transfer this luscious mixture to a strainer lined with cheesecloth set over a bowl.
Step 8
Gather the cheesecloth into a pouch and squeeze out the juice, ensuring you extract every drop while leaving the pulp behind.
Step 9
In a saucepan over medium heat, combine the prickly pear juice, pectin, and fresh lemon juice.
Step 10
Bring this vibrant concoction to a rolling boil that cannot be stirred down.
Step 11
Gradually add sugar and amaretto, stirring until fully dissolved.
Step 12
Return to a rolling boil, stirring constantly, and cook until the jam reduces by half, which should take about 5 to 7 minutes.
Step 13
Once the jam reaches the desired consistency, remove it from heat and skim off any froth that may have formed on the surface.
Step 14
To check the thickness, dip a metal spoon into the jam; if you prefer a thicker texture, add an extra 1/2 teaspoon of pectin and boil for an additional minute.
Step 15
Carefully pack the hot jam into the sterilized jars, filling them to within 1/4 inch of the top.
Step 16
Use a clean knife or thin spatula to eliminate any air bubbles, and wipe the rims with a moist paper towel to catch any spills.
Step 17
Secure the lids and screw on the rings tightly.
Step 18
Place a rack in the bottom of a large stockpot and fill it halfway with water.
Step 19
Bring the water to a boil, then gently lower the jars into the bubbling water, ensuring they are spaced at least 2 inches apart.
Step 20
Add more boiling water to cover the jars by at least 1 inch.
Step 21
Cover the pot and process the jars in the rolling boil for 10 minutes.
Step 22
Once done, carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours.
Step 23
Press the center of each lid to ensure it remains sealed.
Step 24
Once cooled, remove the rings for storage and keep the jam in a cool, dark place, ready to be enjoyed on your favorite toast or as a delightful addition to desserts.