Make some prickly pear jam Life in the upper Sonoran Desert has its perks. Among them: six months of peerless weather and more prickly pear pods than you can shake a rain stick at. Rather than ...

This should yield approximately 2 1/2 cups of prickly pear cactus juice. Combine 2 1/2 cups cactus juice, lemon juice and pectin in a large heavy-bottomed saucepan. Bring to a boil and allow to hard ...

NPR's John Burnett talks with a Texas ethno botanist who touts the healing properties of prickly pear jelly. He takes us into the kitchen where he makes his own and shares the process.

Across the way, Karen Bedell of Sonoran Scavengers is selling not just prickly pear products but mesquite flour, wolfberry jam and candied barrel cactus. Most of it is gathered from wild plants.

The big problem with the prickly pear fruit is preparation to remove spines. Even those that look spineless have light spots covered with microscopic glochids, which are hair-like spines just 1/8 ...

Method Peel the prickly pears and weigh the fruit. Place into a large saucepan with the same weight in sugar. Cook over slow heat to enable the juice to come out of the fruit and dissolve the sugar.

Making jam from scratch in an old kitchen is one of the most joyful things you’ll ever do in the Karoo. And if you can somehow source red prickly pears, you’ll be blown away by the degree of ...

Prickly Pear Jelly 2½ cup prickly pear cactus fruit juice ½ cup lemon juice 5 cup sugar 1 box powdered pectin Bring the fruit juices and pectin to a hard boil for three minutes. Add the sugar ...

It would have been a champion in our 2009 gardens. Prickly pear does have green grain-shaped true leaves, but these moisture-losing growths are shed during youth, and the water-storing pads step up.