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CACTUS JELLY 
3 1/2 c. cactus juice (about 3 lb. ripe prickly pears)
7 1/2 c. sugar
1/4 c. lemon juice
1 bottle Certo

Remove thorns and blossom ends from fully ripe cactus. Cut into small pieces and crush. Add 1 cup water. Put in pan and bring to a boil and simmer 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 3 1/2 cups into a very large pan. Add lemon juice (about 2 lemons) to cactus juice. Add sugar and mix well. Place over high heat and bring to a boil, stirring constantly.

Remove from heat, skim off foam and pour quickly into glasses. Seal at once or cover with 1/8 inch paraffin. Let set 5 days before serving. Makes 9 glasses.

When this recipe is prepared at home in your own kitchen, the result cannot be compared and should not be confused with any commercially available product. This recipe is not affiliated with and has not been endorsed by any commercial entity or product.
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