I have taken 2 of my favorite Jams and combined them into one lovely tasty spicy treat Prickly Pear Jalapeno Jam! This is my own creation, thought up by my hubby! This year my Jalapenos have been producing like crazy so I have made a lot of jalapeno jelly. I was on my way home from picking my cactus tunas chatting with my husband on the phone about all the jelly I needed to make. He suggested I combine the two flavors into one. There was just no way to loose in that mixture! I created this recipe and a star was born.
1 cup apple cider vinegar
2 cups cactus juice <click here for more info
¼ cup lemon juice
5 cups sugar
2 packs liquid pectin
In a large sauce pan add sugar, cactus juice, lemon juice, and pepper puree. To puree peppers, cut or pull off stems, place in a blender with ¾ cup apple cider vinegar, blend. Pour contents of blender in sauce pan, add the remaining ¼ cup vinegar to the blender and swirl around to capture the remaining pepper bits in the blender. Pour this into your sauce pan. Bring this mixture to a boil over high heat. Reduce heat and boil for 10 minutes. Add pectin increase heat and bring to a full rolling boil. Boil hard for one minute. Remove from heat. Skim any foam from the top of the jelly with a metal spoon. Jar it up, enjoy and share!
For a perfect party dip simply pour the jelly over cream cheese or yogurt cheese and serve with crackers. The guests will be asking for more and begging for the recipe!