Prickly Pear Jelly

Put 3 pint-size jars in a large pot of water and simmer until the jelly is ready. Wash the lids and rings in warm soapy water.

Cut the ends off 27 prickly pears. Make a long vertical slit down each one. Use the slit to hold the skin and peel it off. Throw away the peel.

Put the peeled pears in a blender and blend until liquefied. Press the mixture through a fine-mesh sieve into a bowl. Throw away the pulp and seeds.

Measure out 3 cups of prickly pear juice and pour it into a large pot. Add 0.25 cup lemon juice and 1 package of fruit pectin. Bring to a boil, stirring constantly. Add 4.5 cups white sugar and return to a boil, stirring constantly. Let it cook at a boil until it thickens, about 3 minutes. Remove from heat.

Pour the jelly into the hot sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides to remove air bubbles. Wipe the rims with a moist paper towel. Top with lids and screw on the rings.

Put a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil. Lower the jars into the boiling water 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

Remove the jars from the stockpot and place them on a cloth-covered surface several inches apart. Let cool for at least 24 hours. Press the center of each lid to check it's sealed. Remove the rings for storage and store in a cool dark area.