Prepare the Prickly Pears:

Using tongs, carefully handle the prickly pears to avoid the spines.

Cut off both ends of each prickly pear and make a lengthwise slit to peel off the skin.

Extract the vibrant pink flesh, discarding any seeds.

Blend the prickly pear flesh until smooth, then strain to obtain the juice. You should have approximately 3 cups of juice.

Sterilize Jars and Lids:

Wash jars and lids in hot, soapy water.

Sterilize the jars by placing them in a boiling water bath for 10 minutes. Allow them to air dry.

Prepare the Jelly Mixture:

In a large saucepan, combine the prickly pear juice, lemon juice, and fruit pectin. Stir well.

Cooking the Jelly:

Bring the mixture to a boil over medium-high heat.

Once boiling, add the granulated sugar all at once, stirring constantly.

Return the mixture to a rapid boil and cook for 1-2 minutes until the jelly reaches the desired consistency.

Test for Doneness:

Perform a gel test by placing a small amount of jelly on a chilled plate. If it wrinkles when touched, it’s ready.

Fill Jars: