Cactus Jelly

Directions

1. 1
   Use underripe cactus, except for a few ripe ones to give color to the jelly.
2. 2
   Brush with vegetable brush under running cold water. Quarter and place in saucepan with enough water to cover.
3. 3
   Boil until very tender.
4. 4
   Mash with a potato masher and pour both liquid and pulp into a jelly bag to drip.
5. 5
   Measure juice and, for each two and one-half cups of juice add one (3 ounce) package of powdered pectin.
6. 6
   Bring to a full boil, stirring constantly.
7. 7
   Add 3 to 4 tablespoons of lemon or lime juice and about one and a half times the volume of sugar as your measured juice.
8. 8
   Bring again to a full boil and keep boiling for 3 minutes, or until it tests done.
9. 9
   Pour into warm jars and cover tightly.
10. 10
    It is done when it drips 2 drips separately off of spoon.