PICK A PECK OF PRICKLY PEARS!

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To prepare pulp only, simply [1] skin the fresh, uncooked pears, [2] slice each one in half lengthwise, and [3]scoop out—with a knife, spoon, or thumb—as many seeds can from the fleshy fruit halves before mashing them into pulp.

Now you're ready to try your hand at "prickly pear cookery" . . . and to discover for yourself how tasty the little pear really is.

PRICKLY PEAR JELLY

If you're looking for a novel home business, you might want to consider making—and selling—prickly pear jelly. The sweet spread is already a popular novelty item in the Southwest, where a two-ounce jar commands as much as $1.00 at fruit stands, gift shops, grocery stores, county fairs, craft shows, etc.

Regardless of whether or not you set up your own "jelly works", however, I think you'll enjoy the distinctive flavor of this delightful red biscuit and toast topping.

1 cup of prickly pear juice
3 cups of sugar
1/3 cup of lemon juice
1/2 bottle (3 ounces) of Certo liquid pectin

Combine the prickly pear juice, the sugar, and the lemon juice in a saucepan and bring the mixture to a boil. Add the liquid pectin and boil again for two to three minutes. (Note: Unless you're a syrup freak, I don't recommend using a powdered pectin—such as Sure-Jell—in this recipe.) Stir the liquid as it boils and be careful not to let it bubble over. Timing is critical here: The longer you let the juice mixture boil, the stiffer the jelly will be.

Finally, remove the pan from the heat, skim off any foam, pour the liquid into sterilized jars, and seal them with paraffin. Yield: 4 eight-ounce jars ... or 16 two-ounce jars which can sell, as already noted, for $1.00 each.

PRICKLY PEAR PRESERVES

4 cups of prickly pear pulp
3 cups of sugar
the juice—and grated rind—of two medium lemons

Combine all three ingredients in a large saucepan, place over low heat, and allow the combination to come to a boil. Simmer the mixture—stirring frequently—for 1 to 1-1/2 hours, or until thick and clear. Pour into hot, sterilized jars and seal.

PRICKLY PEAR PIE (VERSION 1)

This luscious dessert looks something like cherry pie, but has a distinctive taste all its own. (And texture, too, if you don't remove all the skins and seeds from the pulp!)

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