Been waiting for it to cool off before firing up the big water canner in the kitchen so I can can my cactus jelly.
Picked just under five pounds a couple of days ago on my way to the gun club shooting range, cut them up, boiled, mashed and strained off the juice. I have about five cups -- enough for 10 half-pint jars.
I probably ought to smoke up a baby loaf of Tillamook cheese, too, so it can age for a couple of months before Christmas gift season.



I use this gal's recipe. She's from Buffalo Gap.

https://www.youtube.com/watch?v=MJN_Yy18F4o&t=11s

Wanna do some trading? I have some good jams and jellies in my pantry here. Also, elderberry syrup... Medicinal and tasty.

You bet, Ann.

Good deal. I will pick a couple selections from my cabinet to send.

Next step up is Jalapeno jam or jelly!!