Prickly Pear Jelly and Syrup, how to process prickly pears a little easier!

I've been making Prickly Pear Jelly again, and looked on the internet for a good syrup recipe to make this year. After reading several recipes that require pealing the fruit, I've decided to put my recipe on the blog in case someone would like a new idea for making it that I think is easier. First of all, picking prickly pear fruit requires some special care, because there are spines and glochids, or tiny hairlike spines that seem to have a poison in them and burn like fire about an hour after they get into the skin. I use heavy leather gloves, BBQ tongs and plastic buckets. Sometimes I even wear thinner rubber gloves under the leather ones, just to keep the stickers out. Use the tongs to pick the fruit, and be careful not to step too close to the plant, the spines almost jump out at you! Once they are picked, I pour them onto a metal screen designed for screening gravel, but you can put them on bare ground as well. Then I use a propane torch to burn off the spines and glochids, rolling the fruit until I've torched all sides of the fruit. It's so much easier than cutting off the skin! Hold the torch about 6" above the fruit as you burn off the stickers and it will not burn them. Once the fruit is prepped, I rinse it off and put it into a big pot, cover them with water, to about 1-2 inches above the fruit. Boil it for 1/2 hour to an hour. I usually process 10-20 lbs at a time, so it should take less time with less fruit. Once the fruit is soft, use a long sharp knife to cut them open, while in the pot. The skin is tough so the knife helps open them up and let the juices flow. Then use a potato masher to mash the fruit well, and low-boil for another 1/2 hour. Use a strainer to separate fruit from the juice, discard fruit. If you have a spaghetti pot with a set-in strainer, put the fruit in that first,and once it's boiled you can pull it right out! Otherwise use a colander covered with cheesecloth. Then I simmer to low-boil the juice until it reduces by about 1/3 to 1/2, or until it has a nice strong flavor. Stir occasionally to prevent burning. It will be fruity and slightly bitter. At this point you can use the juice for jelly or syrup. This way to process the fruit may take a little longer, but is much easier on your hands than cutting and handling the fruit. Prepare 10 1/2 pint jars by washing and sterilizing them, prepare either a water bath pot or, my favorite, a steam canner. If using the steam canner, you can wash the jars and place them upside down in the steam canner on low heat while cooking the jelly. They will be sterilized and ready for use! Mine is a 'Back to Basics' brand, but I'm sure there are others to choose from. Prickly Pear Jelly Makes 10 1/2 pint jars 8 cups prickly pear juice 1 cup low-sugar powder pectin; Ball has a large jar of pectin that I really like, one jar will do one batch 1/2 cup lemon juice 1 Tbsp butter if desired, to reduce foam 6 cups sugar For spicy jelly, add 2-3 tablespoons of jalapeno puree. 1-2 jalapenos pureed in a food processor gives the jelly a nice little kick and really brings a great flavor. Place prickly pear juice, pectin, lemon juice, butter and jalapenos into a large pot, bring to rolling boil stirring occasionally. Slowly add sugar, stirring to incorporate. Bring to a hard boil, stirring constantly, boil for one minute. Turn off heat, and ladle into sterilized 1/2 pint jars. I haven't made syrup, but you can use a basic syrup recipe from any canning book, using the juice instead of water. I googled syrup and found several interesting recipes as well, give that a try!