The following recipe would fit into the "jam throughout the world" category since it is a special jam from the Southwestern United States, made from the fruit of the prickly pear cactus which is abundant where we live. The recipe is from a small book by Nancy G. Stuart of Dolan Springs, Arizona, entitled THE GATHERING AND PREPARATION OF "OPUNTIA" THE PRICKLY PEAR (A Collection of Recipes). PRICKLY PEAR/PINEAPPLE JAM 1 1/2 cups prickly pear juice 1/4 cup lemon or lime juice 2 cups pineapple, crushed and unsweetened, with juice 1 pkg pectin, powdered 5 1/2 cups sugar Measure sugar into a bowl and set aside. In 10-quart saucepan, aadd pear juice and lemon or lime juice. Mix thoroughly. Add pineapple and mix well. Add pectin, stirring until all the pectin is dissolved. Bring mixture to a full boil over high heat, stirring constantly. Stir in sugar all at once and bring back to a full rolling boil. Boil for 4 minutes. Have jars ready as per manufacturer's instructions. Pour jam immediately into jars and seal. Invert jars for about 20 minutes. This helps to keep fruit from floating to the top. Yield: six 8-ounce jars. If anyone needs instructions on how to prepare the prickly pears they pick from the desert (i.e. removing the quills), you may email me at firstname.lastname@example.org. In some areas you can buy the prickly pears at the grocery store with the quills removed. Best of luck to you, Stephane, in your research. I hope this recipe is helpful as a jam from a specific part of the world. Others, if you can get the prickly pears, enjoy!! Michele Chloride, Arizona, USA Archivist's Note: The prickly pear of Arizona's desert is the same as the "sabra" fruit of Israel's. Israeli natives have long been referred to as sabras, for being prickly on the outside and sweet on the inside. Now, however, a strain of sabra fruit has been developed which does not have quills.
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