Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Prickly Pear Marm

Print this Recipe    Prickly Pear Marm

Prickly Pear Marmalade

1 medium orange
3 prickly pears
1/2 cup orange juice
1 tablespoon lemon juice
1 cup sugar

Remove peel from orange, reserve pulp and cut peel into thin strips.
Cover peel with water, bring to a boil and simmer 5 minutes. Drain,
cover with fresh water, and again simmer for 5 minutes. Drain a
second time.

Add 1/2 cup fresh water, simmer for 5 minutes, do not drain. Remove
seeds and heavy membranes from orange pulp, and dice. Prepare
prickly pears by peeling and sieing to remove seeds. (You can eat
the seeds of the fresh fruit, but they are rendered hard and
disagreeable by cooking.)

Add diced orange pulp, 2 cups of the prickly pear pulp, orange
juice, lemon juice and sugar to the orange peel. Boil until it
thickens and the jellying point is reached, about 30 minutes.
Ladle into hot, sterilised jars. Seal.

This marmalade is unusually delicious; however it will only keep
about 9 months. If you give it to friends, advise them of this.
Fills 2-3 1/2 pint jars.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.