.....or jelly!

Living in the southwest desert has a few drawbacks, but one of the
nice parts is making jam every year from the fruits of the cholla
cactus.

When they're bright red, I soak them in a stock pot overnight. This
removes those invisible little hairy thorns that we all hate!

Then cut in half, lengthwise, and scoop out seeds and pulp. Toss the
rest in the compost.

Cook for a while on low with as much sugar as you like, until
everything is dissoved, strain to get the seeds out, keep in quart
mason jars.

People ask, "what does it taste like"? Well, a little bit like
raspberry! I gets it's an acquired taste!