Prickly Pear Jelly

Inspect both the 1-quart and 1-pint jars for any signs of damage, such as cracks or rust spots. If you find any defective jars, discard them immediately. Next, submerge the remaining jars in simmering water to prepare them for use. Meanwhile, wash any unused lids and rings in warm soapy water.

To begin making the jam, put on some protective gloves to carefully remove the spines from the prickly pears under a gentle stream of running water. This ensures that all the spines are removed, making it easier to work with the fruit. Cut each pear in half and scoop out the pulp and seeds, placing them in a food processor bowl. Pulse the mixture for 30 to 40 seconds.

Transfer the pulp and seeds mixture to a strainer lined with cheesecloth, which is then placed over a bowl. Gather the edges of the cheesecloth together and squeeze out as much juice as possible. Remove any remaining pulp from the seeds and add it to the bowl with the juice.

In a separate saucepan, combine the prickly pear juice, pectin, and lemon juice. Place the saucepan over medium heat and bring the mixture to a rolling boil that cannot be stirred down. Add sugar and amaretto, stirring until they are completely dissolved. Return the mixture to a rolling boil and constantly stir it as it cooks. Continue cooking until the jam has reduced by half, which should take around 5 to 7 minutes.

Once the jam is ready, remove it from the heat source. Skim off any froth that may have formed on top and discard it. Use a metal spoon to test the jam's thickness by dipping it into the mixture. If you prefer a thicker jam, add another 1/2 teaspoon of pectin and boil the mixture for an additional minute.

Now, it's time to fill the jars with jam. Pack the hot, sterilized jars to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles from the inside of the jars. Wipe the rims with a moist paper towel to remove any spills. Finally, top the jars with lids and screw on the rings tightly.

To ensure that your jam is properly sealed, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring the water back to a rolling boil. Cover the stockpot and process the jars for 10 minutes.

Once you've removed the jars from the stockpot, let them rest several inches apart for 12 to 24 hours. Press the center of each lid with your finger to ensure that it doesn't move up or down. Finally, remove the rings and store the jam in a cool, dark area.