I've always wanted to make prickly pear jelly, but never had the opportunity until now. This recipe is something I developed based on my experience with canning over the past several years. The jelly it produces is beautiful and tasty.
The Santa Rosa plum is rich and tangy, with soft flesh and a nice floral character. It’s yellow on the inside and red or purple on the outside. They tend to be smaller than commercially available plums, so require a little more work to make jam.