Prickly Pear Preserve

Boil 3 pint-size jars in a large container of water until the jelly is prepared. Clean the lids and rings with warm, soapy liquid.

Cut off both ends of each prickly pear. Create a long vertical cut along each one. Use this slit to separate the skin and peel off. Discard the peel.

Place peeled pears in a food processor; blend in batches until smooth. Press the blended mixture through a fine-mesh strainer set over a bowl. Discard any remaining pulp and seeds.

Measure out 3 cups of prickly pear juice and pour into a large pot. Add lemon juice and pectin; bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook at a boil until thickened, approximately 3 minutes. Remove from heat.

Fill the hot, sterilized jars with prickly pear jelly to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a damp paper towel to remove any food residue. Top with the lids and screw on the rings.

Position a rack at the bottom of a large pot and fill it halfway with water; bring to a boil. Place jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the pot and place onto a cloth-covered or wood surface several inches apart. Let cool for at least 24 hours. Press the center of each lid with your finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.