This preserve is made in southern Morocco from prickly pears, also called cactus fruit. Carefully peeled fruit is simmered with sugar over low heat until thickened. Peeling the fruit takes effort, but the finished jam is considered a prized local specialty.
Wear gloves while peeling the prickly pears. Cut away the spiny skin and dice the fruit.
Place the diced fruit in a pot with the sugar and lemon juice. Simmer over low heat, stirring frequently, for 60 minutes, until thickened.
Fill sterilized jars with the hot jam, seal the lids tightly, and let the jars cool.
Wear thick gloves when peeling prickly pears; tiny, nearly invisible spines can lodge in your skin. Stir frequently as the jam simmers because its thick texture can make it stick to the bottom of the pot. No major allergens are listed for this recipe.
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