Dragon Fruit Jam Recipes
DRAGONFRUIT JAM
Make and share this Dragonfruit Jam recipe from Food.com.
Provided by P.Q. Butterfat
Categories Tropical Fruits
Time 2h
Yield 8 8 oz jars, 50-60 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 31.6, Sodium 0.1, Carbohydrate 8.2, Fiber 0.1, Sugar 8
DRAGON FRUIT JAM
Taken from here http://en.petitchef.com/recipes/dragon-fruit-jam-lemon-marmalade-jam-fid-991998 Times and qty are estimates. Step by step picture instructions at the link.
Provided by Satyne
Categories < 15 Mins
Time 15m
Yield 4 jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 391.2, Sodium 1.9, Carbohydrate 101.3, Fiber 0.4, Sugar 100.2, Protein 0.2
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- For Lemon Marmalade : Before slicing the lemon, cut off both ends, remove seeds and inner pith completely. Tie up the unused lemon parts in a cheese cloth and set aside to use it to make pectin later on. Then soak sliced lemon for 6 hours or overnight. Boil the lemon once it's ready with the unused lemon parts for about 1/2 hour or untill soft. Remove the cheese cloth and try to squeeze out the natural pectin from there. Now, add in sugar and keep boiling for another 1/2 hour or untill became a little thickened. Test the jelly by placing a teaspoon of the hot jelly on a chilled plate. If the jelly holds its shape a bit, like an egg then its ready. - off the heat, pour the jelly out into jars and sealed. * To prepare jars : You can either bake them in the oven at 200'c for about 5-10 mins and then leave aside for cooling. Or boiling them in a pot of water, drain & dry up fast and then leave aside to cool slowly. To seal the jars : quickly put on the lids once finished filling in the jam
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