Prepare Equipment: Fill a large water bath canner with enough water and set it on medium heat. Sterilize jars in a 200°F oven.

Clean Prickly Pears: Scrub under running water while wearing gloves. Trim ends, make a lengthwise cut, and scoop out pulp. Blend to achieve 4 cups of puree.

Combine Ingredients: In a large pot, mix the prickly pear puree, sugar, pectin, and lemon juice until well blended.

Cook the Mixture: Place the pot on high heat, bring to a rolling boil while stirring, and boil for 4-5 minutes until it reaches 220°F.

Jar the Jelly: Ladle hot jelly into sterilized jars, leaving ½ inch headspace, wipe rims, and seal with lids.

Water Bath Process: Submerge jars in boiling water, process for 10 minutes, adjust for altitude, and let rest for 5 minutes.

Cool and Store: Allow jars to cool on a clean towel. After 24 hours, check seals and store in a cool, dark place.