Prickly Pear Jam Without Pectin Food

PEAR JAM

Steps:

• 1. Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.) 2. Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more. 3. Prepare a water bath canner (if canning, skip for a freezer jam). 4. Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows. 5. Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations. The finished temperature drops by 1 degree for every 500 feet above sea level. I'm at 1000 feet, so my jams finish at 218 F.) 7. Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids. 8. Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator. Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.

PRICKLY PEAR JAM

Steps:

• Inspect 1 quart jar and 1 pint jar for cracks and rings for rust, discarding any that are defective. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wear protective gloves to rub and rinse the prickly pears under running water to make sure all spines are removed. Cut each pear in half and scoop pulp and seeds into the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from the seeds and add to the bowl with the juice.
• Combine prickly pear juice, pectin, and lemon juice in a medium saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto and stir until completely dissolved. Return mixture to a rolling boil, stirring constantly. Cook until jam is reduced by half, 5 to 7 minutes.
• Remove jam from heat and skim off and discard any froth that may have formed. Dip a metal spoon into the jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if a thicker jam is desired.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PRICKLY PEAR JELLY

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.

PEAR JAM (WITHOUT PECTIN)

Steps:

• Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes.Dry on a clean towel. Let air dry naturally.
• Chop the pear into small bits and coat the pear simultaneously with lemon to avoid browning. Protip: The easiest way to do this is keep lemon juice in a large bowl. Mix everytime you add freshly chopped pears in the bowl for even coating.
• Add sugar and spice, mix well. Rest pears in the fridge for at least 2 hours or overnight. Protip: This step helps to keep the pear bits intact and save them from turning into a sauce.
• After resting, cook the jam for 15 minutes on medium-low heat until soft and translucent.
• Mash the pears slightly for a pulpy jam or blend it for a smooth consistency. Stir frequently to avoid the caramelization of sugar.
• When you see jam turns glossy and sheet off from the spoon. It is ready. ( Watch video)
• Transfer hot jam to clean dry jars seal the lids and turn the jars upside down if storing jam in fridge or freezer. Let it sit at room temperature for 12 hours then transfer to fridge or freezer. Protip: Turning jars upside down creates a vacuum seal.
• If canning, follow the steps of sterilizing jars. Then follow the canning procedure of removing air bubbles and process in boiling water bath for 8 minutes. Let it sit in the bath for another 5 minutes after turning off the heat. Then remove to clean towels. Check seals after 12 hours and store any unsealed jars in the fridge.

TUNA ( PRICKLY PEAR CACTUS FRUIT ) JELLY

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.