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Prickly Pear Cactus Jelly

3 Cups cactus fruit (tuna) juice
1 1/2 cup lemon juice 1 pck pectin
5 cups granulated sugar

Measure prepared juice and lemon juice into a 6 or 8 quart saucepan. Measure sugar into separate bowl, and set aside. Add 1 package of pectin to fruit juice and mix thoroughly. Bring to a rapid boil over high heat, constantly stirring to prevent scorching. When full rolling boil, add sugar and mix well. Bring to full rolling boil and continue to boil for 2 minutes. Remove from heat. Skim off any foam. Fill hot jars and quickly cover with lids and screw bands tightly. Turn jars on lids (upside down) for 5 minutes and then turn upright. After 1 hour check to see that all have sealed.

To prepare jars and lids: Boil jars in a saucepan filled with water for 10 minutes. Place NEW flat lids and bands in boiling water and remove from heat. Let stand in water until ready to use. Drain each well just before filling.