KokopelliGram introduces Chef Kokopelli

I came across this recipe for Prickly Pear Marmalade in the“Arizona Cook Book”, compiled by Al Fischer & Mildred Fischer. Permission to reprint the recipe has been granted by Golden West Publishers, 4113 N. Longview Avenue, Phoenix, AZ 85014.

PRICKLY PEAR MARMALADE
4 cups chopped PRICKLY PEARS
1 cup sliced LEMON
2 ORANGES
SUGAR

Wash fruit and remove spines. Cut lemon into paper thin slices. Measure. Chop orange peel and pulp. Add 4 cups water to lemon and orange. Let stand 12 to 18 hours in a cool place. Boil until peel is tender. Cool. Pare, chop and measure pears. Measure lemon, orange and water in which cooked. Add 1 cup sugar for each cup pear, lemon, orange and water. Boil to jellying point. Pour, boiling hot, into hot jar; seal at once.