Prickly pear jam with apple, a recipe with a somewhat unique taste but a bit annoying for those who don’t like seeds. It’s true that most seeds are lost with a food mill, but to eliminate them completely it is necessary to blend them. Being a fruit that ultimately contains little pulp, I add one or two apples, depending on the quantity, to make this jam more substantial. Moreover, the pectin in the peel helps a lot with thickening. Before you start, prepare the jars which must be absolutely sterilized in boiling water or in the dishwasher. If you want to know the correct procedure, take a look at Homemade Preserves. Store the jam in a dark and dry place and enjoy it only after about forty days.
If you like homemade preserves, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 jars of 8.8 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 2.64 lbs cleaned prickly pears
- 3 cups brown sugar
- 1 apple
Tools
- 1 Saucepan
- 1 Food mill
- 3 Jars
Preparation
First, wear a pair of dishwashing gloves, because this is the only way to avoid those annoying little thorns. It’s true that they are almost thornless when purchased, but there are still some. Remove the skin by cutting off the ends with a clean slice, make a vertical incision, and extract the fruit. Cut it into chunks and place it directly into the saucepan. Put it over medium-low heat and cook for about half an hour. After this time, if the seeds still bother you, you can pass the pulp through a food mill.
At the same time, add a very finely chopped apple (it will help to give the jam more consistency which would otherwise be too liquid) and the necessary sugar. Stir, put it back on the heat, and cook for about an hour, then do the plate test: put a teaspoon of jam on a plate and place it vertically. If it slides down slowly, it means the jam is ready; otherwise, it needs more cooking. If you don’t like the apple chunks in your mouth, blend everything with an immersion blender.
Remove from the heat and jar immediately, as the jam needs to be placed in the previously sterilized jars while still hot. Leave about half an inch of headspace and seal hermetically with the lid. Finally, turn the jar upside down to create a vacuum seal, so the jam can be preserved for a long time.
Once your jars of Prickly Pear Jam with Apple have completely cooled, make sure they are clean. At this point, label them and store them for at least 40 days in a dark, cool place.
Tips and Storage
Prickly pear jam keeps well in the pantry for at least two years.
Once opened, the jar can be stored in the refrigerator for at least a month.
Do not peel the apple, just remove the core, as the peel is rich in pectin and will be important to thicken the jam.
If you want, you can also freeze it, but always defrost it in the fridge and never at room temperature.
