Thanks to your mom showing how to peel these! I desperately want to make my jam without adding tons of water the way most of the tutorials I've seen do it, but it just isn't practical without a way to peel them. I can't wait to make some this year!
Thanks alot for the recipe ❤💐🙏 ,I am from Egypt we have prickly pear every where in Summer ,very cheap but we eat it as a fruit or a street food in the evening from carts ,, I will give this recipe a go
@@FrankandBaggioTheCavalier going OK mate, have got loads of peppers but only a small handful are becoming ripe right now. I should be picking 500 grams of West Indian Yellow Hab's next weekend and some FGJ's in the next few weeks
Wow! I love this. Great tutorial. Where are you in Australia? I live in the Southwest of the US where we grow so many beautiful prickly pear cactus. Do you have native prickly pear cactus in Australia, or are they an imported food that grows well in your climate? Thanks friend!
Amber Sampson Hi Amber! Thanks so much for stopping by. I am in Adelaide, South Australia. The prickly pear plants here in Australia were introduced over a century ago and have adapted well to our climates. The ones you see in the video were planted on my family’s farm in the 1970’s. Red is my favourite colour and I love eating these cold from the fridge on a hot summer day. If you love to cook like me please check out my other videos and social media. Thanks again friend ☺️
Mia Colon 1-2 years unopened. Since making the video, I’ve had some left over unopened and some opened in the fridge which have not shown any signs of spoilage.
I am indonesian live in the USA. I am confuse too they says jelly. I said jam😃. A lots of prickly pears in my place I live. I harvest and make smoothies. I want to learn how to make jam
@@marie-linerobert2871 thanks so much, I haven’t made any this year as of yet due to the shortage of prickly pears due to the cooler weather. I hope to start making some soon though or wait until next season.
Hi Claire, Im going to try adding some ghost peppers to the next batch of this I make. I always try non-spicy to see how it turns out first. I think ghost peppers will be perfect for this.
Im new at this. But I would think it would give it a little punch...if thats what you want.I think I might be adding a different fruit to make it more interesting - NOT fire ! But to each his own. Possibly if a smaller amount is added, it might just add interest.
Jam and Jelly are the same in America too. It's just most use the word "jelly" for everything. Personally, I can't stand jelly, I prefer jam and preserves in my house.
No jam isn’t made from the fruit juice , it’s made from the fruit ! Jams and preserves are basically the same the only difference is how you mash your fruit ! Jams & jellies aren’t the same !
Not quite correct. Jam is made with the fruit, jelly is made with the juice only. In Oz and nz we use “jelly” for the fruit juice conserve and for what the Americans call Jello. www.dictionary.com/e/jam-vs-jelly/#:~:text=The%20main%20difference%20between%20the,parts%20strained%20out%20of%20it.
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Thanks to your mom showing how to peel these! I desperately want to make my jam without adding tons of water the way most of the tutorials I've seen do it, but it just isn't practical without a way to peel them. I can't wait to make some this year!
Thank you for your kind words and good luck with it. No blowtorch required!
Perfect instructions, my man picked 8 gallons of prickly pear. Lookin forward to preserving these into jam!
keep up the hard work!! thumbs up! for the great video!!
Thanks alot for the recipe ❤💐🙏 ,I am from Egypt we have prickly pear every where in Summer ,very cheap but we eat it as a fruit or a street food in the evening from carts ,, I will give this recipe a go
Love this ❤
How do you know when it's time to pick them?
Excellent recipe thanks a lot for sharing this tasty and healthy recipe
You’re welcome, I love doing it every year
Thank you for the prickly pear jam. We have so many of them here in Malta 🇲🇹
Thanks for sharing!
Nice one Frankie!
How’s your chilli’s going? Brainstrains are a few days away from being ripe
@@FrankandBaggioTheCavalier going OK mate, have got loads of peppers but only a small handful are becoming ripe right now. I should be picking 500 grams of West Indian Yellow Hab's next weekend and some FGJ's in the next few weeks
Wow! I love this. Great tutorial. Where are you in Australia? I live in the Southwest of the US where we grow so many beautiful prickly pear cactus. Do you have native prickly pear cactus in Australia, or are they an imported food that grows well in your climate? Thanks friend!
Amber Sampson Hi Amber! Thanks so much for stopping by. I am in Adelaide, South Australia. The prickly pear plants here in Australia were introduced over a century ago and have adapted well to our climates. The ones you see in the video were planted on my family’s farm in the 1970’s. Red is my favourite colour and I love eating these cold from the fridge on a hot summer day. If you love to cook like me please check out my other videos and social media. Thanks again friend ☺️
❤❤❤❤❤
Just made my first batch.. thank you for this video!!
You’re welcome! I need to make some more when summer hits!
If I may make a suggestion, scope out the seeds to use in drinks since the meat surrounding the seeds is very sweet. Then use the rest for preserves.
Dr Vinson thanks for the suggestion, I will now have to try that :)
Since the seeds weren't boiled, will they still sprout if planted?
How long does the jam last for out of the fridge after you’ve properly canned it?
Mia Colon 1-2 years unopened. Since making the video, I’ve had some left over unopened and some opened in the fridge which have not shown any signs of spoilage.
Thanks mate!
You’re welcome!
I am indonesian live in the USA. I am confuse too they says jelly. I said jam😃. A lots of prickly pears in my place I live. I harvest and make smoothies. I want to learn how to make jam
Could you please tell me what gloves your mother was using
These were black nitrile gloves, thanks!
@@FrankandBaggioTheCavalier thank you one more question where can I get them. I also live in Adelaide. I will try your jam thank you
@@marie-linerobert2871 thanks so much, I haven’t made any this year as of yet due to the shortage of prickly pears due to the cooler weather. I hope to start making some soon though or wait until next season.
@@FrankandBaggioTheCavalier thank you
Do you add chillis to your mix?
Hi Claire,
Im going to try adding some ghost peppers to the next batch of this I make. I always try non-spicy to see how it turns out first.
I think ghost peppers will be perfect for this.
Im new at this. But I would think it would give it a little punch...if thats what you want.I think I might be adding a different fruit to make it more interesting - NOT fire ! But to each his own. Possibly if a smaller amount is added, it might just add interest.
Jam and Jelly are the same in America too. It's just most use the word "jelly" for everything. Personally, I can't stand jelly, I prefer jam and preserves in my house.
I prefer preserves too, love a good home made jar of love :)
Dinki di ✌🏻
😅
No jam isn’t made from the fruit juice , it’s made from the fruit ! Jams and preserves are basically the same the only difference is how you mash your fruit ! Jams & jellies aren’t the same !
@@revecarodriguez709 you are spot on! thanks for your comment.
@@FrankandBaggioTheCavalier where in the world did you get that basket for your jars , there are times I need something like that ⁉️
Not quite correct. Jam is made with the fruit, jelly is made with the juice only. In Oz and nz we use “jelly” for the fruit juice conserve and for what the Americans call Jello.
www.dictionary.com/e/jam-vs-jelly/#:~:text=The%20main%20difference%20between%20the,parts%20strained%20out%20of%20it.