1 gallon cactus tuna (pear apples)
3 3/4 c. juice
1/2 c. lemon juice
1 1/2 boxes fruit pectin (Sure-Jell)
6 c. sugar

Gather about 1 gallon of cactus tuna (pear apples), burn the stickers from each with a torch or candle flame. Pick tuna. Scrape away the burned sticker residue from the fruit with the edge of a sharp knife. The fruit can now be peeled easily, but rubber gloves are recommended to keep the juice from dyeing your hands purple. Cut the peeled tunas into quarters and place them in a saucepan, seeds and all, with just enough water to show through the fruit. Bring the water to a gentle boil, cover and allow the fruit to cook for about an hour. Strain the juice from the pulp and seeds and to 3 3/4 cups juice, add 1/2 cup lemon juice and 1 1/2 boxes of fruit pectin. Bring this mixture to a boil and add 6 cups sugar. Allow mixture to cook for 3 minutes. Remove the jelly from the heat and allow it to cool for 45 minutes. Skim off the foam and pour the jelly into hot, sterilized jars. Seal the jars immediately with canning lids or allow the jelly to set and seal it with melted paraffin.