Dragon Fruit Jam
1.
Wash the jam jar, put it into the pot, add water to touch the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, continue to sterilize for 10 minutes
2.
Take out the drained water and pour the jam jar
3.
Wash the lemons, cut them in half and squeeze the juice for later use
4.
After peeling the dragon fruit
5.
Cut the pulp into 1 cm square pieces for later use
6.
Put the dragon fruit, rock sugar and lemon juice in a pot and boil on high heat, then turn to medium and low heat to continue cooking
7.
Remove floating objects and bubbles on the surface
8.
When cooking, stir from time to time to avoid sticking to the bottom of the pot. Continue cooking until the jam begins to have a thick feeling. Add preheated apple pectin to reach the end temperature of the jam and the sugar solidification of 103°C, depending on the state of the jam. , Turn off the fire
9.
Put it into the jam jar while it is hot and invert it, wash the bottle after 30 minutes of inversion, put it at room temperature for 3~7 days and then put it in the refrigerator for refrigeration
Tips:
1. There are many different varieties of dragon fruit, all of which are very bright in color, such as rose red, yellow, deep red and so on.
2. Pitaya is a tropical fruit, easy to ripen, it is best to buy and eat now. The flesh is white and bright red, with black spots similar to sesame seeds in the middle, and the taste is fresh and sweet.
3. The reason why dragon fruit is not cooked continuously is that you don't want the flesh to be completely gelatinized due to long cooking.
4. The redness of the surface of the dragon fruit is better. The larger the distance between the leaf buds on the dragon fruit, the more delicious the fruit is;
5. The green part of the dragon fruit surface becomes withered and yellow, which means it is not fresh anymore.
6. Ripe dragon fruit can be directly refrigerated; if it is not mature enough, it can be ripened at room temperature.
