Cactus Jelly

1 gallon cactus tunas, gathered carefully
water, enough to show through the fruit

Prepare the fruit, peel, and cut into quarters. Place in a saucepan, seeds and all, with water. Bring to a gentle boil, cover, and allow the fruit to cook for about an hour. Strain the juice from the pulp and seeds.

3 3/4 cups cactus fruit juice
1/2 cup lemon juice
1 1/2 boxes fruit pectin (Sure-Jell)
6 cups sugar

Add lemon juice and fruit pectin to the strained juice. Bring mixture to a boil and add sugar. Allow the mixture to cook for 3 minutes.

Remove the jelly from heat and allow to cool for 45 minutes. Skim off foam and pour the jelly into hot, sterilized jars. Seal the jars immediately with canning lids or allow the jelly to set and seal it with melted paraffin.

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