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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cactus Jelly

Recipe Tags: Jelly Recipes

Date Added: December 08, 2009

Ingredients:

20 Unit Cactus Pears
1 Unit Water reserved from cooking
1 Package Fruit Pectin liquid,1 pouch
1/2 Cup Lemon Juice depending on the
5 Cups Sugar
1 Teaspoon Allspice ; crushed
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Directions:

1. Wearing heavy gloves on your hands, carefully gather the cactus fruit when it is deep red in color.

2. You also may gather fruits when pink and put in a brown paper bag and store in bottom of refrigerator until they turn dark red.

3. Cut fruit in half and scoop out seeded pulp.

4. Put in saucepan and cover with water. Bring to boil and simmer for 10 minutes; allow to cool.

5. Strain juice and measure. In large kettle put 3 cups cactus pear-juice, package fruit pectin, lemon juice and sugar; bring to full rolling boil and boil 3 minutes, adding the allspice during the last minute of boiling.

6. Ladle hot jelly into hot clean jelly jars and seal.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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