Lavender Dragon Fruit Jam
1.
Wash the dragon fruit, peel it, and 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, and put it in the refrigerator for 10 to 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 bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;
5.
Take out the drained water and invert the jam jar;
6.
Take it out of the refrigerator, pour it into a copper pot and heat it over 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 filter bag with lavender in a copper pot and boil until the jam becomes thick; pick up the filter 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 bottle cap tightly and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put it in the refrigerator for refrigeration;
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.