Makes one 1-pound jar

Using a pair of rubber gloves to protect your hands, plunge the prickly pears in boiling water for a
few minutes, then remove the thin, outer layer with a sharp knife as you would a tomato skin. Cut the
pears in half, scoop out the seeds, and put them to one side; then chop the flesh and place it in a
saucepan with the sugar and water. Put the seeds into a sieve and mash them vigorously to extract the
juice. Add this to the pan along with the citrus juices and the orange pieces. Bring the mixture to a
boil, and simmer uncovered, stirring occasionally, for about 40 minutes, or until the preserve has
thickened and the liquid has reduced. If you like your jam very firmly set, add the pectin, but the
preserve sets quite adequately without it. Pour the jam into a sterilized jar and seal. This chunky
preserve, with its unusual flavor, can be spread on toast, biscuits, or muffins for breakfast or used
to make very pretty pies. Its flavor is a cross between blackberry and melon.