Ingredients
- 500 g peeled purple prickly pears
- 100 g water
- 200 g sugar
- Juice from half a lemon
- 1 sprig of rose geranium (arbaroriza)
Instructions
Carefully harvest the prickly pears, taking care to avoid their spines. Using a fork to hold each fruit, trim off both ends with a knife and make a horizontal incision in the skin. Gently peel off the rind to reveal the flesh.
Cut the prickly pear flesh into small pieces and blend until smooth. Strain the blended mixture through a fine sieve to remove any seeds, collecting the smooth pulp.
Pour the strained juice into a saucepan, add the sugar and lemon juice, and bring it to a simmer over medium heat. Skim off any foam that forms on the surface. Let the mixture boil for about 20–25 minutes, or slightly longer if needed, until it starts to thicken.
Five minutes before turning off the heat, add the rose geranium sprig. To test if the jam is ready, drop a small amount on a plate and let it cool completely. Tilt the plate slightly; if the jam doesn’t run, it’s done.
Remove the rose geranium sprig and store the jam in well-sterilized jars.
A Sweet Note:
This Purple Prickly Pear Jam captures the radiant color and subtle, floral sweetness of this exotic fruit. Spread it on toast, swirl it into yogurt, or pair it with soft cheeses to bring a unique and enchanting flavor to your table. It’s a jar of edible sunshine, ready to brighten up your day!
