Cactus Fruit Syrup

Boil 6 ripe cactus fruit (unpeeled but de-prickled) till tender. Put
through a ricer. Strain through cheesecloth or a clean tea towel.

Syrup:

2 cups juice
2 cups sugar
1/2 tsp salt
2 T. lemon juice 

Combine juice and sugar in large saucepan, bring to rolling boil, cook
15 minutes; stirring constantly. For thinner syrup, use less sugar. For
thicker syrup, use more sugar. Add lemon juice, remove from heat.
Let cool slightly. Pour into HOT sterilized canning jars and seal. Or,
other jars may be sterilized and used. Be sure to refrigerate once jar
is opened. Plastic jars may be used however cook syrup before
bottling and refrigerate immediately.

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