In a very large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapeños, lime peel, lime juice, hot pepper sauce, sugar, and salt. Let stand for 10 minutes, stirring occasionally.
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.
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.
Find marinated cactus in the Mexican food section of grocery or specialty food stores.