Cactus Fruit Jelly

The Tohono O'Odham in southern Arizona harvest this fruit every year.


  • 6 to 10 red-ripe prickly pear cactus fruits (tuna)
  • 1/2 cup lemon juice
  • 4 1/2 cups granulated sugar
  • 1 (3 fluid ounce) package liquid fruit pectin


  1. You should have enough fruit to make 3 1/2 cups of juice. Carefully remove thorns from fruit by wiping with a paper towel and then brushing with a vegetable brush under water. Put fruit in a saucepan with enough water to cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or puree fruit through a strainer lined with doubled cheesecloth. Strain juice into a large measuring cup. Let juice sit for at least 30 minutes to allow sediment to settle to the bottom. Pour off juice carefully. You should have 3 1/2 cups.
  2. In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and seal.

Makes 3 cups.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!