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1. In a very large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapenos, lime peel, lime juice, hot pepper sauce, sugar, and salt. Let stand for 10 minutes, stirring occasionally.
2. In a small saucepan stir together the water and pectin. Bring to a full roiling boil, stirring occasionally. Boil for 1 minute. Pour over vegetables. Stir for 5 minutes.
3. Spoon jam into half-pint freezer containers, leaving 1/4-inch headspace. Seal, label, and freeze for up to 3 months. Thaw before serving. Serve with crackers and cheese.