Beautiful garnet color - with a distinct, delicious taste.

Pick prickly pears when deep purple (usually ready in September). Use LONG BBQ tongs to pick and long sleeves to protect against cactus thorns. Half of a large grocery bag is enough to start with.

Wash pears good - hold each pear with tongs (NOT fingers). Cut in half with sharp scissors. Use large canning kettle - fill pan no more than half full. Cover with water and boil until pears are soft and mushy. Run the pears through a ricer, food mill or force them through a sieve. Strain juice through cheesecloth.

Combine in a 5 quart pan:

3 c. juice
1/2 c. lemon juice
1 pkg. pectin or Sure Jell

Bring to a boil - add 4 1/2 cup sugar - bring to a boil again and boil for 1 minute, stirring constantly. Remove from heat, skim the froth off for nice clear jelly. Pour into jelly glasses and seal with melted paraffin.

Should set in a couple of days - if not may need to be reboiled. A big chore - but watch it!! Makes delightful Christmas gifts tied with a pretty ribbon and some holly.