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.




10 jalapenos
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!


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13 Responses to Cheryl’s Prickly Pear Jalapeno Jam

  • Dawn says:

    What kind of liquid pectin did you use? Could dry pectin be substituted? If so how much?

    Thank you

    • For some reason I have trouble making my prickly pear stuff set with powder pectin as of late, it may be the humidity near the coast. When I lived in San Antonio I used powder and it worked. I would add 1 and 1/2 a package of powder. it may or may not set. If not use it as a syrup!

  • Dawn says:

    I tried this recipe yesterday and it didn’t set. How can I “fix” it?

    • Cheryl of Cheryls Delights says:

      Was it humid out when you made the jelly? Wait till the humidity is low and reheat the jelly. Folow the directions for the pectin and add another pack of luquid pectin. This should fix it up!

  • Dawn says:

    How long do you water bath can it for? I have liquid pectin today! It has not set up with the powder pectin, but sure is a yummy syrup!!!

    • I don’t water bath the jams myself. If you feel it necessary I would not go longer than 5 minutes. The extra heating may effect the pectin. Also if it dose not set after a week you can reheat the jam and add more pectin following the pectin instructions for after the pectin goes in. (I hope that makes sense) :-)

  • Jenifer says:

    How many cups/jars of jelly does this recipe yield?

  • Paula says:

    My jam did not set either. I’m going to try again with more pectin or powder pectin. Glad to see I’m not the only one though. This is the jam I’ve ever made so I thought I must have messed something up till I read the other comments. I live in the deep south of AL we rarely have low humidity here so that could be the issue. I’m not going to change this first batch though as it is a GREAT syrup. I coated some fried shrimp with it last night and oh my YUMMY!

  • gayle says:

    This jelly recipe ROCKS! I found a prickly pear cactus in Eugene Oregon of all places and asked the owner for the pears. I love your recipe and everyone needs to understand that pepper jelly doesn’t set up like berry jellies do. Wonderful recipe! Thank you.

  • Deborah says:

    I don’t recommend cooking it for that long; that’s why your results produced red jelly, instead of the deep magenta which it is supposed to produce. Just my two cents. I have done both and realize this is true from my own experience of over-cooking the mixture.

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