Prickly Pear Jelly

(*) One recipe yields about 1 l of jelly.

Boil chopped prickly pears and water in a heavy saucepan at high temperature. Reduce the temperature and simmer the fruit on low heat for 15 min. Blend in a hand blender or food processor until smooth.

Pass through a sieve back into the saucepan, add the sugar and let it bubble up. Season to taste and perhaps fold in a tiny bit of juice from a lemon. Fold in the liquid pectin, let it bubble up and stir to make about 1 minute. Pour into warm, sterilized jars and cool. The prickly pear jelly can be kept in the refrigerator for up to 1 month.

deep red pulp of the fresh prickly pear. The mild, pleasant fruit flavor makes it a delicious spread. You can also dilute the jelly with red wine and serve it as a sauce with meat or, diluted with sweet wine, as a dessert sauce.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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