Best 5 Prickly Pear Marmalade Recipes
**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 MARMALADE
You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe.
Provided by Diana Adcock
Categories Fruit
Time 50m
Yield 7 8-oz jars
Number Of Ingredients 5
Steps:
- Do NOT peel your oranges or lemons. (small chop on oranges).
- Do wash them well to remove any wax and pesticides.
- In a large stainless steel saucepan combine the oranges, lemons and water.
- Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
- Remove from heat, cover and place in a cool spot for 12 to 18 hours.
- When ready prepare canner, jars and lids.
- Bring orange mixture to a boil over medium heat.
- Boil, stirring frequently until peel is tender, 15 to 20 minutes.
- Stir in prickly pears, return to a gentle boil.
- Maintaining boil gradually stir in the sugar.
- Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
- Remove from heat and test gel.
- If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
- Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
- Place in canner-repeat with remaining jars.
- Process in a boiling water bath canner for 15 minutes.
- Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
- Remove jars, cool and store.
Nutrition Facts : Calories 699.7, Fat 0.1, Sodium 2.7, Carbohydrate 180.5, Fiber 1.9, Sugar 178.5, Protein 0.7
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
QUICK PEAR MARMALADE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It's not really a marmalade in the strictest definition of the word, but it comes close. This was spoons on top of chocolate fondant lava cakes which were also made that evening.
Provided by Mirj2338
Categories Pears
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a pot and cook over a low flame for 30 minutes.
Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 0.7, Carbohydrate 16.2, Fiber 2.2, Sugar 12.1, Protein 0.3
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
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
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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