Pomegranate and Dragon Fruit Jam

Overview

It is officially the season to eat pomegranates. Today I will introduce to you how to peel a pomegranate. The pink pomegranate juice is paired with the white-fleshed dragon fruit. Making jam combines the tastes of the two, which greatly enhances the appetite for dragon fruit. The attractive pink color, black dragon fruit seeds dance in the pink sauce, and the dragon fruit pulp particles are silky. Today I will share with you the secret recipe for making this pomegranate and dragon fruit jam. Dragon fruit is a tropical fruit that ripens easily and is best bought and eaten now. The flesh is available in white and bright red varieties, with black spots resembling sesame seeds in the middle. It tastes fresh and sweet. It has a protective effect on the stomach wall, and also has the effects of whitening skin, anti-aging, lowering blood sugar, and moisturizing the intestines.

Tags

• preparing meals
• children
• breakfast
• dragon fruit pulp
• pomegranate juice
• rock sugar
• lemon juice

Ingredients

Steps

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

   

2. 2 Use a knife to peel off the head and roots of the pomegranate, and make cuts along the lines;

   

3. 3 Break it apart evenly with force;

   

4. 4 Peel out the pomegranate seeds one by one;

   

5. 5 Put the pomegranate seeds into a filter bag sterilized with hot water;

   

6. 6 Squeeze hard to squeeze out the pomegranate juice and separate the pomegranate seeds;

   

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

   

8. 8 Peel the dragon fruit and cut into cubes;

   

9. 9 Put the diced red dragon fruit into a glass basin, add rock sugar and lemon juice, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. Take it out and stir every 3 to 4 hours;

   

10. 10 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes; drain the water, invert the jam bottle, and set aside;

    

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

    

12. 12 Remove the astringent juice after boiling;

    

13. 13 About 30 minutes later, when the amount of water in the pot is gradually reduced by about half, the sauce becomes concentrated and the fruit pulp becomes transparent and soft. Continue cooking until the puree begins to become thicker and the sauce is almost dry, reaching the final temperature of 103°C for the solidification of jam boiled sugar. Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;