Prickly Pear Jam

Prepare Jars: Inspect a 1-quart jar and 1-pint jar for cracks and rust, discarding any that are defective. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. (5 minutes)

Prepare Prickly Pears: Wearing heavy-duty gloves, carefully rub the prickly pears under running water to remove all spines. Cut each pear in half. Scoop out the pulp and seeds, placing them in the bowl of a food processor. (10 minutes)

Extract Juice: Pulse the prickly pear pulp in the food processor for 30-40 seconds until it forms a coarse puree. Transfer the mixture to a strainer lined with cheesecloth set over a bowl. Gather the cheesecloth into a pouch and squeeze out the juice. Remove any remaining pulp from seeds and add to the bowl with juice. (15 minutes)

First Boil: In a heavy-bottomed saucepan over medium heat, combine the prickly pear juice, 2.5 tablespoons of pectin, and lemon juice. Bring to a full rolling boil that cannot be stirred down. (10 minutes)

Second Boil: Add the sugar and amaretto (if using); stir until completely dissolved. Return the mixture to a rolling boil, stirring constantly to prevent scorching. Cook until the jam has reduced by about half, approximately 5-7 minutes. (7 minutes)

Test for Set: Remove the jam from the heat. Skim off any froth that has formed on the surface. Dip a cold metal spoon into the jam; let it cool slightly. If the jam sheets off the spoon rather than dripping, it is ready. For a thicker jam, add the remaining 1/2 teaspoon of pectin, return to a boil, and cook for 1 minute more. (5 minutes)

Jarring: Pack the hot jam into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the insides of the jars to release any trapped air bubbles. Wipe the rims of the jars clean with a moist paper towel. Top with lids and screw on the rings tightly. (10 minutes)

Processing: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (25 minutes)

Cooling and Sealing: Remove the jars from the stockpot and let them rest, several inches apart, on a towel-lined surface for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, press the center of each lid with your finger to ensure it does not move up or down. Remove the rings for storage and store the jam in a cool, dark place. (24 hours)