Dragon Fruit Jam Recipes

HOW TO MAKE DRAGON FRUIT JAM

Steps:

• Assemble all of your ingredients. Cut the dragon fruit in half and scoop out the pulp, squeeze out the juice from the lemon, measure your sugar and butter etc.
• Pour in the juice, crack the eggs, add the sugar, butter and dragon fruit pulp in a mixing bowl and whisk until all the ingredients are combined together.
• Pour the whisked mixture into a double boiler.
• Cook over a low and steady heat. Stir frequently. The mixture will begin to thicken as you stir, over a period of about half an hour. Add some sugar if it is not sweet enough, or water if it's too sweet. Check to see if it's thick enough.
• Pour the jam in a container or jar and seal. Finished - spread your jam on a bread etc.

BASIC JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

DRAGONFRUIT JAM

Steps:

• Halve dragon fruit.
• Scoop out flesh into a deep pot.
• Mash well with potato masher.
• Add the juice of two lemons and the fine zest of one.
• Bring this mixture to a boil, stirring occasionally.
• Simmer, uncovered, stirring, for 30 minutes or so to get a thick puree.
• Bring to a hot, rolling boil.
• Add sugar.
• Continue to boil hard, stirring, until desired gel is reached. Dragon fruit does not so much gel as form a thick, gluey slime.
• Add pectin if desired to obtain a firmer gel.
• The jam can be canned. Process prepared 6 to 8 oz jars for 10 minutes.

DRAGON FRUIT JAM

Steps:

• Combine dragon fruit, lemon juice, lemon skin and water into a non-stick pot.
• simmer over medium heat until the fruit became soft & juicy.
• add in sugar and leave to boil by increasing the heat.
• in the other hand, try to press on the lemon skin for the pectin.
• keep stirring the mixture constantly until thickened.
• again place a teaspoon of the hot jelly to a chilled plate to test if it is ready for canning.
• finally, off the heat and pour out the jelly into jars.