Pretty new jars
Only 10 cups. Holy hell.
Making do
These smelled delicious
Tunas, cooked and mashed
Work it Jimmy
Love the guests
Straining the tuna
Straining the cacti mess
Prickly Pear Juice
Hot, sticky, sweet
one by one...
Pretty new jars
Big fat watery mess
Six more jars
Final product: prickly pear jelly

Prickly Pear Jelly is a success. That said? Canning is a much smarter hobby to take up during the WINTER.

8 – 10 prickly pears, washed and sliced crosswise
1/2 cup water
1/2 cup lime juice
1 package fruit pectin
5 cups sugar
Zest of 1 lime

Place the fruit in a saucepan with the water. Bring to a simmer, then cover and cook for 20 to 30 minutes.

Mash the fruit and pour mixture into a cheesecloth or jelly bag. Allow juice to stand for at least 1 hour until sediment settles to the bottom. Discard the pulp, pour off the clear liquid and reserve, and discard the cloudy sediment.

Combine the prickly pear liquid, lime juice, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Add the sugar and lime zest. Bring to a rolling boil, stirring constantly for 2 1/2 minutes. Remove from heat, skim, pour into sterilized jars, and seal.

Source: Martha Stewart, via my friend Diane.