While I was at it, I found a recipe for Prickly Pear Cactus Jam.  I have tried this from one of those Arizona tourist traps before but that was a long time ago.  I do remember that I liked it.  Since they are a native plant, you just can't go out and pick them unless they are on your own property for your use so check with the Arizona Department of Agriculture website to find out more information.  You have to be very careful in harvesting these little beauties.  Here is a great website on gathering the prickly pear fruit or "tuna" as they are called.  Tuna Wrangling  Go through the whole blog site for the complete "how to" on making this.  I'm going to make some this spring.

Prickly Pear Jelly, inspired by Fruits of the Desert
Makes six 8 oz jars & one 4 oz jar of jelly.

3 cups of prickly pear fruit juice
1/2 cup of lemon juice (I used Meyer lemon juice from my freezer stash.)
2 boxes of powdered pectin
5 cups of organic cane sugar

Prep canning equipment and begin sterilizing jars.
Heat prickly pear fruit juice and lemon juice in a large pot.
Sprinkle pectin over juice, whisking it in to dissolve evenly.
Bring to a boil and cook for 1 minute, stirring constantly.
Add sugar. Whisk it in to dissolve evenly.
Bring to a rapid boil and cook for 2 minutes, stirring constantly.
Ladle into sterilized jars, leaving 1/2" head space.
Wipe rims thoroughly, cap to finger tightness, and place jars in boiling water bath.
Process in boiling water bath, with lid on, for 10 minutes.
Turn off heat, remove lid, and let jars sit for 5 minutes.
Remove to a towel to sit for 24 hours.
Refrigerate any jars that did not seal.

Enjoy your food storage.

Bob and LouAnn