I invited a few friends over this weekend to turn cactus into jelly. Seriously. (Or, for long-time readers: again.)
We made 40 jars of syrup and prickly pear jelly using this recipe from one bucket of pears. It took a few hours, and I was so grateful for the help — especially those who came with extensive canning knowledge. It was a lot of fun to see the few friends who had never canned before watch us transform cactus into something delicious. Pantry alchemy at its best!
Next up: onion marmalade. I’ve got a list of recipes to can. This holiday season will be full of handmade foods as gifts — because cooking for those I love makes me happy.
What’s your favorite thing to preserve?