Beachcomberspricklypearjelly Recipes

Steps:

• Harvest tunas (prickly pear fruits) wearing thick gloves. A 2 quart colander full to top should yield about 8 cups juice. Be sure to include a few that still are a wee bit green if possible. Do NOT handle these with bare hands (you will be sorry because they are deceptive- she writes while gnawing at her right thumb pad - LOL).
• Rinse the fruits in a colander (we have a lot of salt spray here). Then put them in a large nonreactive kettle with the 2 cups of water. Cover & bring to rapid simmer. Simmer until fruit soft - about 30 minutes.
• Ladle now mushy fruits into blender & blend with enough water to make thick slurry. Ok to do this after fruits cool if this recipe has been too high risk up to this point. Otherwise blend when hot but be sure to hold down blender lid with a thick cloth between it & your hand because boiling brilliant magenta juice with tiny tiny spines REALLY hurts! (Clorox cleanup gets it off countertops & walls).
• Pour blended fruits back into pan with residual water & stir.
• Drape 4 layers of cheesecloth in colander (which should sit in another pot or bowl) & dampen.
• Pour or ladle then pour the brilliant magenta fruit slurry into the cheesecloth & gather the edges to twist and squeeze the juice out (need to wait a bit if the mush inside is still hot). Your hands will be stained brilliant magenta if you opt not to wear gloves but the cheesecloth effectively sieves out any little spines.
• Rinse out the initial kettle (use those gloves just to be safe) and pour the strained juice back into it. Add lemon juice. Heat to boil & add the 2 packets of powdered pectin. Bring to a hard boil for 1-2 minutes.
• Add 7 cups of sugar, blend well & bring to a hard boil for 2 minutes.
• Ladle into sterilized 1 cup jars, lid & process in covered hot water bath for 20 minutes. Leave 1/2 inch headroom when filling jars & be sure to have jars in hot water bath covered by at least 2 inches of water.
• Remove from bath & place on flat towel on counter. Jars should "pop" within 5 minutes. ENJOY!

Steps:

• Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum. Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange slice.;

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a large cocktail glass or wineglass.

Steps:

• Combine rum, triple sec, lime juice and maraschino in measuring cup. Place 1/2 cup ice in blender and process to crush. Scrape down sides of container. Add drink mixture and blend briefly.
• Pour into cocktail glass and drop in cherry.

Steps:

• Shake all ingredients except sparkling water in a cocktail shaker with 1 cup ice cubes, then strain into a tall glass filled with ice cubes. Add sparkling water and stir.

Steps:

• Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum.
• Shake with ice and strain into an ice-filled rocks glass.
• Garnish with an orange slice.