Moroccan · Condiment
Prickly Pear Jam (Confiture de Figue de Barbarie)
The sweet cactus fruit that floods Moroccan markets in late summer is strained of its many seeds and cooked with sugar and lemon into a jewel-toned jam ranging from gold to deep magenta. Delicately floral and refreshing, it is a seasonal preserve that captures the fleeting handia season in a jar to enjoy through the year.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Serves
- 18
- Level
- Medium
Ingredients
- 1.2 kg prickly pears (to yield about 600 ml pulp)
- 450 g sugar
- Juice of 1 1/2 lemons
- 1 small apple, grated (for pectin)
- 1 tbsp orange-blossom water (optional)
- 1 strip of lemon peel
- 1/2 tsp ground cinnamon (optional)
Method
- 1
Peel safely
Wearing gloves, top, tail and peel the prickly pears, discarding the spiny skin.
- 2
Strain the seeds
Blend or mash the flesh, then push it through a sieve to remove the hard seeds, keeping the pulp and juice.
- 3
Cook
Combine the pulp with the sugar, lemon juice and grated apple and bring to a boil, stirring.
- 4
Reduce and set
Cook briskly for 25–30 minutes, skimming, until thickened and passing the cold-plate wrinkle test.
- 5
Jar
Stir in the orange-blossom water if using, then ladle into sterilised jars and seal.
Chef's tips
- Always wear gloves handling unpeeled fruit — the fine glochid spines are painful.
- Sieving out the abundant hard seeds is essential for a smooth, pleasant jam.
- Prickly pear is low in pectin, so the lemon and grated apple really help it set.
Frequently asked questions
Do I have to remove all the seeds?
Yes, for a good jam. Prickly pears are full of small hard seeds that will not soften, so blend and sieve the pulp to leave a smooth base before cooking.
What colour will the jam be?
It depends on the variety — yellow-green fruit gives a golden jam, while red or purple prickly pears give a striking magenta preserve. Both taste wonderful.