I love making homemade jams and preserves and this recipe is my new favorite! Fall is the season of new fruits and when I found these beautiful bright red prickly pears in my local supermarket, I knew I would be taking them home with me to make lots of jam for the holidays. I feel like Joey on Friends…”Remember when your mom used to drop you off at the movies with a jar of jam and a spoon?” I love that moment! This jam is a bit too spicy for me to eat on it’s own with just a spoon but the sweetness from the pears, pomegranate juice, semi-sweet red wine and honey make this a great condiment for savory and sweet dishes.

Prickly Pear Jam
makes 1 cup

2 cups chopped prickly pear
6 jalapeños, seeded and chopped
1 1/2 cups pomegranate juice
1/4 cup semi-sweet red wine
1/4 cup lemon juice (juice of 2 lemons)
1 Tbsp honey
1 tsp fruit pectin

I combined the chopped prickly pear, chopped jalapeño, pomegranate juice, wine and lemon juice in a medium pot. I heated the mixture over medium-high heat until boiling then lowered the temperature to medium-low and simmered for 1 hour.

After 1 hour, there was still liquid in the pot and the prickly pear and jalapeño had broken down in the sauce. I added the honey and stirred to combine. I added the fruit pectin, raised the temperature to high and boiled the mixture for 1 minute, stirring continuously. I removed the pot from the stove and set it aside for 30 minutes to cool. I transferred the jam to a clean jar and stored in the fridge. You can store this jam in the fridge for up to 1 month.

At this point, you can use this jam for basically anything! It would taste incredible smothered on lamb chops, chicken wings or even poured over vanilla bean ice cream. I cooked up some lamb bacon in the oven at 400 degrees F. for 12 minutes then spooned the jam on to the hot and crunchy bacon. Perfection!

Prickly Pear Jam
 
Ingredients
  • 2 cups chopped cactus pear
  • 6 jalapeños, seeded and chopped
  • 1½ cups pomegranate juice
  • ¼ cup semi-sweet red wine
  • ¼ cup lemon juice (juice of 2 lemons)
  • 1 Tbsp honey
  • 1 tsp fruit pectin

Instructions
  1. Combine the chopped prickly pear, chopped jalapeño, pomegranate juice, wine and lemon juice in a medium pot.
  2. Heat the mixture over medium-high heat until boiling then lower the temperature to medium-low and simmer for 1 hour.
  3. After the hour, there should still be liquid in the pot and the prickly pear and jalapeño should be broken down in the sauce.
  4. Add the honey and stir to combine.
  5. Add the fruit pectin, raise the temperature to high and boiled the mixture for 1 minute, stirring continuously.
  6. Remove the pot from the stove and set it aside for 30 minutes to cool. Transfer the jam to a clean jar and stored in the fridge for up to 1 month.