How do you make peruvian jalea?

Answer 1

Jalea De Cacto (Cactus Jelly)
Yield: 6 half-pints Processing Time: 5 minutes
Temperature: High, Medium-high

Prickly pears* 3 cups sugar
Boiling water 1/2 cup lemon juice
Cheesecloth 6 ounces liquid fruit pectin

1. Place prickly pears in a large saucepan or kettle. Cover
prickly pears with boiling water, allow to stand for 2-3 minutes,
and pour off water. (This aids in softening stickers of prickly
pears.)
2. Peel prickly pears, cut into pieces, and place in a medium-sized
saucepan. Cover prickly pears with water and boil at high heat for
5 minutes.
3. Pour boiled mixture through cheesecloth. Drain as much juice as
possible. Discard seeds.
4. Measure juice. Combine 3 cups of cactus juice, sugar, and lemon
juice in a large saucepan or kettle.
5. Bring mixture to a rolling boil. Reduce heat to medium-high, add
liquid pectin, and cook mixture for 8-12 minutes, or until the
mixture begins to thicken. Skim off any foam that may have formed.
6. Pour mixture into hot, sterilized, half-pint canning jars. Seal
jars according to manufacturer's directions.
7. Process jars in a Boiling Water Bath for five minutes.
Test seal when cooled.

* Prickly pears are fruit that is left on the prickly pear cactus plant after the cactus has bloomed. The prickly pears may range in color from yellow-green to deep purple-red. The pears may range in size from that of an apricot to 6-inches long. For this reason, there is no accurate way of judging how many pears it may take to obtain a given amount.

NOTE: Cactus jelly may "jell" soon after processing or can take as long s 2 to 3 weeks.

Answer 2

sorry dont have one