1 medium orange
3 prickly pears
1/2 cup orange juice
1 tablespoon lemon juice
1 cup sugar
Remove peel from orange, reserving pulp. Cut peel into thin strips, cover with water, bring to the boil and simmer for 5 minutes. Drain, cover with fresh water, and simmer again for 5 minutes. Drain a second time. Add half a cup of fresh water, simmer for 5 minutes, do not drain. Remove seeds and heavy membranes from orange pulp and dice. Prepare prickly pears by peeling and sieving to remove the seeds. (you can eat the seeds of the fresh fruit, but they are rendered hard and disagreeable by cooking) Add diced orange pulp, 2 cups of the prickly pear pulp, orange juice, lemon juice and sugar to the orange peel. Boil until it thickens, and the jellying point is reached about 30 minutes. Ladle into hot sterilized jars and seal.
NOTE:
This marmalade will only keep for about 9 months. If you give it to friends, advise them of this.