Cut the ends off the prickly pears and peel the skins off. Rough chop fruit into 4-8 pieces depending on the size. Place fruit in heavy bottomed saucepan, cover with water, add sugar and cook over medium heat.
As fruit begins to soften, smash with potato masher to release the juices. Continue cooking until fruit is broken up and liquid has thickened to desired consistency. Approximately 15-25 minutes. Remove pan from heat.
LIne a fine mesh strainer with cheese cloth and place over a medium mixing bowl. Carefully pour prickly pear syrup into strainer, allow to drain and then squeeze cheesecloth to get out any excess liquid left in the fruit pulp.
Allow to cool slightly and stir in citric acid.
Once syrup is cooled transfer to mason jar and store in refrigerator.
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