Prickly Pear Gumdrops

Directions

1. 1
   Put the fruits in a pot and add enough water to almost cover them. Cover and bring to a boil. Turn off the heat and let steep for 30 minutes.Mash the fruit with a potato masher, then push it through a food mill to separate out the seeds.Strain the pulpy juice through a fine-meshed strainer, then again through the same strainer that has either cheesecloth or a plain paper towel set inside. You need to do this to be sure of removing every last glochid.Measure the strained juice, and pour it into a pot.
2. 2
   Add an equal amount (by volume) of sugar and bring to a simmer over medium heat.
3. 3
   Let it simmer for 5 minutes. Turn off the heat and let it cool for 15 minutes.
4. 4
   Add the lemon juice or citric acid.
5. 5
   Add a little at a time and taste it. Stop adding when it is tart enough for you.
6. 6
   Pour while still hot into clean Mason jars and seal. This should keep for months in the fridge, or you could process it in a boiling water bath for 10 minutes and keep it in the pantry; the citric acid helps preserve the syrup.