Dragon fruit jam ingredients and method

I don’t know if you have ever eaten pitaya jam. To put it simply, this jam is made from pitaya. It tastes pretty good. Let me introduce it to you in detail.

Dragon Fruit Jam

900g red pitaya, 300cc cold water, 3g sodium citrate, 15g jelly powder, 17g trehalose a, 100g trehalose b, 200g maltose, 3g citric acid

How to make dragon fruit jam

1. Peel and dice the red dragon fruit.

2. Add sodium citrate into cold water and stir until dissolved; mix jelly powder and trehalose a well and set aside.

3. Pour the ingredients from step 2 into the pot and cook over medium-low heat until the jelly powder is completely dissolved.

4. Add trehalose b and maltose to the pot in step 3 and stir until dissolved. Then turn to low heat and cook until the sugar content reaches 68 and the temperature reaches 103℃. First, put 450 grams of red dragon fruit cubes into the pot and continue to cook over low heat until the sugar content reaches 68 and the temperature reaches 103℃.

5. While cooking step 4, put the remaining diced red pitaya into a blender and blend into a puree. When the sugar content temperature of step 4 is reached, add the red pitaya puree and citric acid and mix well. Turn off the heat when the temperature rises to 60-65℃.

6. Pour the mixture into a glass bottle while it is still hot, tighten the cap and immediately turn it upside down, and wait until it cools down.

Precautions

Many fruits can be made into jam, such as apples, pears, peaches, apricots, etc. The production method is similar to the above steps.

1. Be careful not to use rotten fruits. In addition, the weight of the fruit is based on the peeled and pitted fruits.

2. Generally, jam is made with a ratio of 1 part of pulp to half part of sugar (the amount of sugar can be halved and the same amount of maltose can be added). The amount of sugar can be increased or decreased appropriately. Sugar can make the jam thicker and is a good preservative. Too little sugar will shorten the shelf life. If the amount of sugar is moderate and the jam is well disinfected, it can be kept for more than 6 months. If it is a fruit with low water content such as apples and pears, half a portion of water can be added.

3. The pot for cooking jam should be acid-resistant. Blueberries, hawthorns, etc. should not be cooked in iron or aluminum pots.

4. Be sure to stir constantly while cooking, preferably with a wooden spoon.

5. It is best to use glass containers for jam, and they should be boiled in boiling water for 5-10 minutes to disinfect and drain before use (do not wipe with a towel).

6. Put the prepared jam into the container while it is hot, cover the lid tightly, and place it upside down. After it cools to room temperature, place the bottle mouth upwards (this will prevent air from entering and creating a vacuum in the bottle). It is best to store it in the refrigerator.

Dragon fruit jam ingredients