1. Wash and peel the dragon fruit, cut into 1 cm cubes
2. Wash the lemon, squeeze the juice after cutting, take 25g, set aside
3. Put the dragon fruit, lemon juice and rock sugar in a glass bowl and mix well, seal it with plastic wrap, put it in the refrigerator for 10-12 hours, take it out and stir it every 3 to 4 hours
4. Wash the jam jar, put it into the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes
5. Take out the drained water and pour the jam jar
6. Take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-low heat and stir it from time to time; after boiling, remove the astringent juice
7. Take 2 grams of lavender and put it in a filter bag
8. Put the tea strainer bag with lavender in a copper pot and boil until the jam thickens; pick up the strainer bag with lavender and press the juice out
9. Add honey, mix the jam and honey and turn off the heat
10. Put the jam into the bottle, close the cap tightly and pour it while it is hot. After 30 minutes, wash the bottle and place it at room temperature for 3~7 days and then put it in the refrigerator.
Tips:1. Cooking skills: Dragon fruit is the fruit with the highest water content. When you cook the jam, you will feel that it will not be thick. Don't be impatient, just stir it patiently a few more times;
2. Taste bonus tips: The high temperature above 60℃ will destroy the nutrients of honey. Finally, adding honey can not only take out its aroma, but also retain nutrients.
