Prickly pear jam with apple, a recipe not so peculiar in taste but a little annoying for those who don’t like seeds. It’s true that most of them can be removed with a food mill, but to eliminate them entirely, blending is necessary. Since it’s 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 it set. 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, check out Homemade Preserves. Store the jam in a dark, 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 250 grams
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2.6 lbs peeled 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 only this way will we avoid those annoying little thorns. It’s true that when bought, they are almost thorn-free, but still there are some. Remove the peel by cutting off both ends, make a vertical cut, and extract the fruit. Chop it into pieces and put it directly into the saucepan. Place on medium-low heat and cook for about half an hour. After this time, if the seeds bother you, you can pass the pulp through a food mill.
At the same time, add a finely chopped apple (this will give the jam body which otherwise would remain too liquid) and the necessary sugar. Stir, put back on the heat, and cook for about an hour, then perform the saucer test: place a teaspoon of jam on a saucer and tilt it. If it slowly flows down, the jam is ready; otherwise, it needs more cooking. If you don’t like the apple bits, blend everything with an immersion blender.
Remove from heat and immediately jar the jam, as it should be transferred into the pre-sterilized jars while still hot. Leave about an inch of headspace and seal tightly with the lid. Finally, turn the jar upside down to create a vacuum seal, ensuring the jam will keep for a long time.
Once our 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 cool, dark place.
Advice and Storage
The prickly pear jam can be stored 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, because the peel is rich in pectin, which is important for thickening the jam.
If you wish, you can also freeze it, but always defrost it in the refrigerator and never at room temperature.
