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"A rose is a rose is an onion." -Ernest Hemingway

6.6.09

Prickly Pear Jam

You probably wouldn't expect to find indigenous cactus in south-eastern Virginia, but (thanks to glaciers) that's exactly what we found growing in our sandy soil when we bought our current property.


If you don't have access to wild prickly pears, most large grocery stores carry them now. This jam is great on toast-- enjoy!

Prickly Pear on Foodista

For about 1 cup, you'll need:

+ 5 prickly pears, peeled and roughly chopped
+ 1/2 lemon, juiced
+ water, 1/2 cup
+ sugar, 3/4 cup
+ salt, 1/2 teaspoon


Combine the pears, water, sugar, and salt in a medium saucepan. Simmer over medium-low heat, stirring occasionally, until the mixture is thick (about 35 minutes, give or take). Stir in lemon juice, remove from heat, and cool. Pass through a sieve to remove seeds; refrigerate.

3 comments:

  1. Hi Sarah!

    We've selected you as our Foodista Food Blog of the Day for this Saturday, July 18th! Your blog for Prickly Pear Jam will be featured on the Foodista homepage for 24 hours. This is a new feature that we recently launched and are thrilled to post your blog.

    We are really enjoying your blog and look forward to seeing more of you on Foodista!

    Cheers,

    Melissa Peterman

    melissa@foodista.com
    Editor and Community Developer
    206.818.5724
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    Foodista- The Cooking Encyclopedia everyone can edit!

    ReplyDelete
  2. Never saw something so cute like this before...

    Angie's Recipes

    ReplyDelete
  3. Prickly pears vary a lot in size. It would be hard to make your recipe without knowing the volume of the chopped fruit you used.

    ReplyDelete