Pantry / RICETTI
Maltese prickly-pear jam
Seedless prickly-pear pulp made into a sweet preserve.
◷ 90 min / 20 servings
Method
- Chop prickly pears and cook with water over low heat for 15 minutes.
- Pass through a fine sieve to remove seeds. Weigh pulp and calculate sugar and lemon accordingly.
- Heat pulp with sugar and lemon until sugar dissolves. Boil 25–40 minutes, stirring and cold-plate testing until set.
- Cool and portion into clean containers. Refrigerate up to 2 weeks or freeze.
✳ From the kitchen
Start with peeled fruit free of spines. This is not a shelf-stable canning process.
Tradition reference
Savina · Bajtrija prickly-pear preserve ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.