When I was complaining to one of my husband’s friends that I couldn’t grow anything outside. It either needed more water than I gave it, or it got too much sun, he said he knew exactly what I needed. The next time he came to visit he brought me a prickly pear cactus.
And I will agree, it does like the soil, the sun, and the lack of water that is the high desert of SE Oregon. The first summer, when it was establishing roots, the plant looked healthy but didn’t grow much. It has tripled in size and this year had the prettiest blooms.
With all the blooms I was excited about the fruit that it had. Magnificent magenta colored, pear-shaped fruit. But beware! They have small spiny moles, as I call them. Spots on the outside that are a mass of small spines that you have to remove before you can do anything with the fruit. This process required rubber clothes, a plastic scrubber and water.
When the spines were off and I’d had to stop many times to pull of the gloves and extract a spine from a finger, I cut the the fruit in half and scraped out the seeds and pulp. The pulp went into the blender and was blended, then strained.
The juice was cooked with sugar, pectin, and water. Then it was poured into hot scalded jars and lids attached before I put them in a water bath to seal the jars.
The longest part of the whole process was scrubbing the “moles” off the outside to make sure you didn’t get any in the jam.
Once the jam was finished, I didn’t really care for it. Hubby said it was okay and work in a pinch, but it wasn’t something he’d have to have. So, it looks like I made prickly pear jam once and will not be doing it again. Have you ever made something and in the end decided it wasn’t worth making again?