Cactus Candy

This is a very popular Arizona candy, especially in the airport gift shops.

Ingredients

Grease an 8 inch square glass pan and set aside.
Prepare the Prickly Pear fruit. Be careful of spines and hold on to it by the ends. Cut off each end then cut a slit down the center of the fruit. Gently use your fingers to peel the skin off the fruit. There will be a ruby red pear-shaped piece of fruit inside. Break into chunks with hands and put the pieces into a blender. Pulse until just barely combined (as little as possible or you risk making the candy bitter because of broken seeds).
Strain through a strainer using your hands. Collect the juice and pulp into a bowl, discarding the seeds.
Combine the applesauce and prickly pear pulp and juice in a blender until smooth. Add lime juice.
Pour into a large saucepan.
Combine 1 cup sugar with the pectin in a bowl.
Slowly add pectin and sugar mixture to fruit mixture until well combined. Then add the remaining sugar.
Heat over medium heat, stirring constantly, until it comes to a rolling boil. This will take a bit of constant stirring.
If you have a candy thermometer it should be at about 225 degrees F for about 1 minute before removing from heat.
Pour into the prepared glass pan. Put the pan in a safe spot where it can be open to the air safe from bugs, etc. as it needs to dry overnight.
In the morning once it’s firm, cut into 1 inch squares, roll in sugar, and set on a plate to continue to dry for 6 more hours.
Package and store at room temperature.