We have a huge beautiful prickly pear cactus in our backyard. Every year Morgen ask to make something out of the fruit. This year, we decided to give Prickly Pear Jelly a try and because its fair time, we decided to enter it in the preserved food exhibit in the Socorro County Fair.
We got our recipe for Prickly Pear Jelly from College of Agricultural, Consumer and Environmental Sciences, New Mexico State University.
Here it is:
4 cups prickly pear fruit juice (fresh or frozen juice)
1 package (3 tablespoons) low-sugar powdered pectin
2 tablespoons bottled lemon juice
3 cups sugar
It should be noted the fruits fight back for days!
Morgen turned her jelly in and hopped for the best.
She was over the moon when she found out she won Best of Show!
Things she learned at the fair this year:
Thank you to everyone who helps make the County Fair happen. It is a wonderful event for Socorro County!