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Prickly Pear Jelly
makes approximately 500g

300g prickly pear juice
500g caster sugar
5g citric acid
2g agar agar
65g fresh strained lemon juice

Select a saucepan at least three times the volume of your fruit juice and sugar. Put the fruit and sugar on high heat and whisk constantly until the sugar is dissolved and the mixture is boiling. Whisk in the citric acid and agar agar and boil whisking for a couple of minutes, before whisking in the lemon juice.

Also try this wonderful prickly pear sorbet…clickon the image below right to go straight to the recipe.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.