Certo Cactus Fruit Jelly Recipes

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CERTO® CACTUS FRUIT JELLY



CERTO® Cactus Fruit Jelly image

Fresh cactus fruit juice, sugar, lemon juice and pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 6

3-1/2 cups prepared juice (buy about 3 lb. fully ripe cactus fruit)
1 cup water
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove and discard fine thorns and blossom ends from fruit. Cut fruit into small pieces. Crush cactus fruit, one layer at a time. Place in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups juice into 6- or 8-qt. saucepot. Add lemon juice.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

PRICKLY PEAR JELLY



Prickly Pear Jelly image

This is my grandmother's recipe. It is good on anything grape jelly is good on! Handle prickly pears carefully, wearing gloves. Store jelly in a cool, dark area.

Provided by Jennifer Simons

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT58m

Yield 24

Number Of Ingredients 4

27 prickly pears (cactus fruit)
¼ cup lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
4 ½ cups white sugar

Steps:

  • Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water.
  • Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel.
  • Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds.
  • Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat.
  • Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 15 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 48.8 g, Fat 0.6 g, Fiber 4.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 37.5 g

CERTO® CITRUS JELLY



CERTO® Citrus Jelly image

A blend of freshly squeezed orange and lemon juices puts the citrusy deliciousness in this CERTO Citrus Jelly.

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each

Number Of Ingredients 4

2-1/4 cups prepared juice (buy about 6 medium oranges and 2 medium lemons)
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Squeeze and strain juice from oranges. Measure exactly 2 cups orange juice into 6- or 8-qt. saucepot. Squeeze and strain juice from lemons. Measure exactly 1/4 cup lemon juice into saucepot with orange juice; stir until well blended.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

TUNA ( PRICKLY PEAR CACTUS FRUIT ) JELLY



Tuna ( Prickly Pear Cactus Fruit ) Jelly image

A gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Fruit

Time 40m

Yield 12 half pints

Number Of Ingredients 4

3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
1 (3 ounce) bottle liquid pectin
2 lemons, juice of
8 cups sugar

Steps:

  • Pluck the fruit from the cactus with a long handled fork or tongs.
  • Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
  • Place in stockpot with about a cup of water.
  • Stir until boiling, cover pan and simmer until tender and soft.
  • Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
  • Measure sugar into a separate pan.
  • Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
  • Then bring to a rolling boil and boil for three minutes longer.
  • Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
  • Process for ten minutes in a boiling water bath.

Nutrition Facts : Calories 565.1, Fat 0.6, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 144.9, Fiber 4.3, Sugar 133.3, Protein 0.9

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