This is a great jelly Carnation posted sometime back on
Nancy?s message board under Jams & Jellies.

Cactus Jelly

1 quart prickly pear fruit
1 pkg. powdered pectin, (1 3/4 oz.)
3 tbsp. lemon, lime, or sour orange juice
3 1/2 c. sugar

Select ripe, but not over ripe, prickly pear fruit. Brush the fruit under running water. Cut or not, your choice and place in a pot with just enough water to cover. Cook until quite tender and soft. Strain through two thicknesses of cloth or jelly bag. Measure 2 1/2 cups of juice and add the pectin. Bring to a fast boil, stirring constantly. Add whichever juice you are using and the sugar.
Bring to a boil that cannot be stirred down and boil for 15 - 20 minutes. Remove from heat, skim, and pour into sterilized jelly jars.

NOTE: Her instructions said to seal with paraffin, but use the canning jar lids!
Chris in NM

http://www.nancyskitchen.com