Prickly Pear ("Sabras")-Pineapple Jam - pareve

Posted by : Michele Major

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
xstitch@ctaz.com.   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.

Return to RFCJ Archive Page