Pomegranate Dragon Fruit Jam

Pomegranate Dragon Fruit Jam

1. Choose high-quality pomegranate and wash the skin;

2. Cut off the head and roots of the pomegranate with a knife, and cut out the edge of the pomegranate with a knife along the lines;

3. Open evenly;

4. Peel the pomegranate seeds one by one;

5. Put pomegranate seeds into a filter bag that has been sterilized with hot water;

6. Squeeze hard to squeeze the pomegranate juice, and the pomegranate seeds are separated;

7. Wash the lemon and cut in half, squeeze the lemon juice, take 30g lemon juice, and set aside;

8. Peel the dragon fruit and cut into cubes;

9. Put the diced red dragon fruit in a glass basin, add rock sugar and lemon juice, 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;

10. Wash the jam jar, put it in the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid in the pot, continue to sterilize for 10 minutes; take out the drained water, pour the jam jar, and set aside;

11. Take it out of the refrigerator, pour it into a copper pot and cook over a medium-to-low heat;

12. Remove the astringent juice after boiling;

13. For about 30 minutes, when the amount of water in the pot is gradually reduced by about half, the sauce is concentrated, and the pulp becomes transparent and soft. Continue cooking until the puree begins to have a thick feeling, and the sauce is almost dried up and the jam has solidified. The end temperature of the jam is 103℃; put the jam into the bottle, close the bottle cap, and pour it while it is hot. After 30 minutes, wash the bottle and place it at room temperature for 3 to 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.