**Indulge in a Unique Culinary Journey with Prickly Pear Marmalade: A Symphony of Flavors and Textures**
Unlock the culinary wonders of the desert with our exquisite collection of prickly pear marmalade recipes. Experience a delightful fusion of sweet and tangy flavors as you embark on a taste adventure like no other. Crafted from the vibrant fruits of the prickly pear cactus, these marmalades offer a captivating interplay of textures, from smooth and velvety to delightfully chunky. Whether you prefer a classic spread for your morning toast or a versatile ingredient to elevate your culinary creations, our recipes provide endless possibilities. From the traditional Mexican version to unique variations infused with spices, herbs, and citrus, prepare to tantalize your taste buds and impress your loved ones with this extraordinary delicacy.
PRICKLY PEAR ORANGE MARMALADE
This is from a little old lady who thought everyone knew how to can so forgive me if there are some steps left out. I have not ever made this but wanted to share an unusual recipe. Prep time includes overnight soaking.
Provided by riffraff
Categories Fruit
Time P1DT30m
Yield 1 jar
Number Of Ingredients 4
Steps:
- Remove skins from prickly pears.
- Slice and remove skins.
- Cover orange with water and soak overnight.
- Add orange juice, prickly pear, and sugar to orange which has soaked overnight.
- Heat slowly and stir until the sugar is dissolved.
- Continue stirring frequently and boil about 30 minutes or until the mixture is thick and the fruit is clear.
- Pour into hot, dry, sterilized jars to within 1/4 inch of the top if paraffin is used; otherwise fill to the top.
- Seal.
Nutrition Facts : Calories 371.1, Fat 0.3, Sodium 1.2, Carbohydrate 94.2, Fiber 1.3, Sugar 90.6, Protein 1.3
PEAR MARMALADE
"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
PRICKLY PEAR JAM
After reading that prickly pears are covered with barely visible spines I was a bit shaky. I put on a pair of work gloves and rubbed the spines from the fruit and then rinsed them under running water. The texture reminds me of a kiwi, and I added a bit of amaretto to kick it up a notch. This small batch yields 1 quart and 1 pint.
Provided by Sandra Garth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 80
Number Of Ingredients 6
Steps:
- Inspect 1 quart jar and 1 pint jar for cracks and rings for rust, discarding any that are defective. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wear protective gloves to rub and rinse the prickly pears under running water to make sure all spines are removed. Cut each pear in half and scoop pulp and seeds into the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from the seeds and add to the bowl with the juice.
- Combine prickly pear juice, pectin, and lemon juice in a medium saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto and stir until completely dissolved. Return mixture to a rolling boil, stirring constantly. Cook until jam is reduced by half, 5 to 7 minutes.
- Remove jam from heat and skim off and discard any froth that may have formed. Dip a metal spoon into the jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if a thicker jam is desired.
- Pack jam into hot, sterilized jars, filling 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 rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 6.3 g
PEAR MARMALADE
Sweet summertime all year long. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pears
Time 1h15m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Wash pears; peel, core and grind.
- Wash oranges and lemons; remove seeds and ends.
- Grind citrus, skins and all.
- Place all the fruit in stainless steel kettle, add sugar and stir well.
- Bring to a boil and cook until clear.
- Pour into sterilized jelly glasses and seal.
Nutrition Facts : Calories 1453.3, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 378.9, Fiber 16.6, Sugar 348.9, Protein 2.5
Tips
- Select ripe prickly pears with deep red or purple color for the best flavor and texture.
- Use a sharp knife to cut the prickly pears, as the skin can be tough.
- Wear gloves while handling prickly pears to protect your hands from the spines.
- To remove the spines more easily, hold the prickly pear over a flame for a few seconds until the spines start to burn off.
- If you don't have a candy thermometer, check the consistency of the marmalade by placing a small spoonful on a cold plate. If it wrinkles when you push your finger through it, it is ready.
- Pour the hot marmalade into clean, sterilized jars and seal them tightly.
- Process the jars in a boiling water bath for 10 minutes to ensure a good seal.
Conclusion
Prickly pear marmalade is a delicious and unique spread that can be enjoyed on toast, crackers, or yogurt. It is also a great way to use up ripe prickly pears. With its bright color and sweet-tart flavor, prickly pear marmalade is sure to be a hit with your family and friends.
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