This is my favorite fruit. You probably have it in your neighborhood if you live in California or in a Mediterranean climate – yet it is extremely versatile and grows in USDA hardiness zones 4 to 10. Known commonly to Native Americans and Mexicans, this delicious cactus fruit must be handled properly to avoid the spines as well as the smaller, furry glochids.
Prickly Pear Syrup
Ingredients
2 cups of prickly pear juice
*Before eating, be sure to process the fruit (or pears) properly by skinning and removing the spines and glochids. Follow processing steps above to get the juice.
1 and 3/4 tsp sugar
1/2 cup lemon juice
1 – 2 packs of pectin
Instructions
- Mix all ingredients (besides pectin) and bring to a rolling boil.
- Add pectin and maintain boil for one minute. Remove from heat.
- To increase the jell of the syrup, cook longer or add more pectin at the end.
- Use the spoon test to roughly check the viscosity (how liquidy the syrup is): take a cold (at least room temp) spoon and dunk it in the liquid. Drag your finger across the spoon – if the syrup fills the space immediately, then its pretty liquidy (good for mixed drinks) – if the syrup leaves the space for a few seconds before filling the spoon, then it will be good for pancake syrup.
- Please be mindful that prickly pear is a low-acid food and cannot be water-bath canned safely.
- Store in the fridge and enjoy in the next few months!!
The Ecologist Cowboy 