Prickly Pear Jelly - cooking recipe

Ingredients

4 c. liquid juice from red Tunas
1/3 c. lemon juice
6 1/2 c. sugar
few drops red food coloring
1 bottle liquid pectin

Preparation

Pick fruit of the Prickly
Pear
when
it is red, singe thorns off over fire.
Pick
enough
Tunas
to make at least 6 cups when chopped.
Cover
bottom
of dishpan with water.
Add Tunas and bring to a boil, mashing as they heat.
Strain (this should produce 4 cups
of liquid juice).
Combine the ingredients (except pectin) and heat
until
juice
climbs up side of dish pan about 3 inches.
Add
liquid pectin, bring to rolling boil\tagain for 1 minute.
Place
in\tjars
and
seal.
Yields approximately 4 pints.