Cactus Jelly

2 1/2 cups cactus fruit juice
1/2 cup lemon juice
1 package pectin
5 cups granulated sugar

Singe cactus fruit to remove the spines from the fruit. Cut fruit
up and just barely cover with water. Bring to boil and simmer for
10 minutes. Run the juice through some cheesecloth and save the juice.

Measure prepared juice and lemon juice into a 6 or 8 quart saucepan.
Measure sugar into separate bowl, and set aside. Add 1 package of
pectin to fruit juice and mix thoroughly. Bring to a rapid boil
over high heat. Constantly stirring to prevent scorching. When full
rolling boil, add sugar and mix well. Bring to full rolling boil
and continue to boil for 2 minutes. Remove from heat. Skim off any
foam.

Fill hot jars and quickly cover with lids and screw bands tightly.
Process the filled jars in boiling water for 15 minutes. Turn jars
on lids (upside down) for 5 minutes and then turn upright. After
1 hour check to see that all have sealed.

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Preserves