The PRICKLY PEAR JAM is a preserve with a unique and unmistakable flavor, capable of capturing all the sweetness and scents of the Mediterranean. Made with the juicy pulp of this fruit typical of the warm, sunny areas, it offers a velvety texture and a bright color that wins you over at first glance.
Perfect to spread on bread at breakfast, to fill tarts, or to accompany aged cheeses, this jam releases a surprising balance between sweetness and slightly tart notes.
Each teaspoon is a sensory journey through tradition, nature and authentic flavors.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 lb 7 oz prickly pears (weight after peeling)
- 4 1/4 cups granulated sugar
- 1 lemon (unwaxed)
- 12 almonds (unpeeled)
- 2 cups water (if needed)
For the prickly pear jam you will need
- 2 Jars 250 g (about 9 oz)
- 1 Pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Immersion blender
- 1 Sieve
Preparation of prickly pear jam
To prepare the PRICKLY PEAR JAM, start by cleaning the fruit if necessary. If you pick them directly from the plant you’ll need to remove the spines.
Run the prickly pears under cold running water to reduce the sting of the spines.
Put on a pair of work gloves and begin to remove the peel from the fruits.
To remove the peel correctly, with a sharp knife first cut off both end caps and then make a vertical cut along the prickly pear.
Take a flap of peel and gently pull it away and you’ll see that the whole peel comes off easily.
Place the prickly pears in a large pot, preferably stainless steel with a thick bottom and high sides, together with the sugar, the lemon zest and juice.
Stir everything together and transfer the pot to the heat uncovered, over low heat.
Stir the mixture from time to time with a wooden spoon and watch if it sticks to the bottom of the pot.
If this happens, lower the heat even more and add a little water.
Continue cooking the jam until it is thick enough (about 90 minutes).
To check the right consistency, take a teaspoon of prickly pear jam and put it on a small plate.
If you see that when tilting the plate it runs off slowly, then it means it is ready.
Remove the lemon peel, blend the fruit with an immersion blender and pass it through a fine-mesh sieve to remove the small seeds.
Return to the heat, add the previously chopped almonds and cook for another 10 minutes.
Transfer the prickly pear jam while still boiling into sterilized glass jars (see below for different sterilization methods). Turn them upside down and let them cool completely.
HOW TO STERILIZE JARS
1. IN A POT
The classic method to sterilize jam jars uses a large pot. Take a pot with high sides and line it with a clean cloth. Place the glass jars inside with the openings facing up and put cloths between them so they don’t touch and break. Fill the pot with water until it covers all the jars. Turn on the heat and bring to a boil. Once boiling, lower the heat and keep them “cooking” for thirty minutes. Add the lids after 20 minutes of cooking.
After 30 minutes, turn off the heat and let cool. When they reach room temperature, take jars and lids and let them drain upside down, or dry them in an oven set to the lowest temperature. When dry, use them to put in the jam cold if the jars are cold, or hot if they are still warm.
2. IN THE OVEN
A very easy method that requires 30 minutes. Preheat the oven to 266°F. Do not raise the temperature higher or you risk breaking the glass. Place a double layer of newspaper on all the oven racks where you will set the jars (but not on the oven floor). Position the jars and lids on the racks making sure they do not touch each other.
Now close the oven and leave everything inside for at least 20 minutes. After this time, remove the jars from the oven using oven mitts and fill them with hot jam, then seal the jar tightly and let cool.
3. IN THE MICROWAVE
If you have a microwave, you can use it to sterilize your jars (and lids) for jam. Clean the jar and leave it a little damp. Then run the microwave at maximum power for 30-45 seconds depending on the size. Remove the jar while still hot from the appliance and fill it with hot jam. Then close with the lid.
