My wife makes me prickly pear syrup we put in frozen margaritas and it’s fantastic. Have to pick them now before the deer and hogs get to them. The fat dark purple ones are the best.
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Prickly Pear Jelly and Syrup
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Originally posted by stinkbelly View PostHow do you know then they are ripe? Mine at the house are from green to purple.
Also, how do you harvest them. I am afraid I will end up with all those little quills in my hands.
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Originally posted by SaltwaterSlick View PostFor those of you who have experience in making jelly, when do you cut the pears? What do you look for as far as ripeness? Are the pears firm, soft/mushy, what characteristics tell you that's a good one to pick?
Might be too late for me to try this year, but I'd like to be ready next year.
Thanks.
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Originally posted by stinkbelly View PostHow do you know then they are ripe? Mine at the house are from green to purple.
Also, how do you harvest them. I am afraid I will end up with all those little quills in my hands.
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We made Prickly Pear and Mesquite Bean this year. Both turned out excellent.
Mesquite Bean Jelly Recipe:
4 cups Mesquite Bean broth
3 cups sugar
3 1/2 TBS no sugar needed pectin
1/4 cup fresh squeezed lemon juice
Prickly Pear Jelly:
4 cups prickly pear juice
3 cups sugar
1/4 cup fresh squeezed lemon juice
3 1/2 TBS no sugar-needed pectin
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My sister makes a prickly pear pie that is out of this world. Looks like a lemon meringue pie but a deep magenta color with a unique taste similar to strawberry/banana. Absolutely the best pie I ever ate.
She used to go through 150-200 milk crates of pears when she served it in her restaurant. They didn't last long because the customers would buy the whole pies to take home once they tasted them.
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