Cactus Fruit Jam

Overview

Cactus fruit is the fruit of the cactus genus. The pulp is rich in trace elements, protein, amino acids, vitamins, polysaccharides, flavonoids and pectin. The "Dictionary of Chinese Medicine" records that cactus fruit has the functions of promoting qi and blood circulation, removing dampness, reducing fever, and promoting muscle growth; Indians and Mexicans have used it as food and medicine for thousands of years. TCM dietary therapy: 1. Promotes qi and blood circulation: promotes the movement of qi and blood in the human body, and is suitable for treating blood stasis syndrome. 2. Removing dampness and reducing fever: It tastes bitter, can clear the heart and purge fire, clear away heat and relieve troubles, and can eliminate heat toxins in the blood. Suitable for people who are prone to getting angry. 3. Antioxidant: It has antioxidant activity and can reduce peroxidation caused by computer radiation. 4. Beauty and skin care: Contains a large amount of carotene, which helps maintain the normal function of skin cells and tissues, stimulates skin metabolism, and keeps the skin moist and tender.

Tags

• dessert
• children
• afternoon tea
• jam
• cactus fruit
• honey
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Buy fresh cactus fruit;

   

2. 2 Rinse off the thorns on the outside of the cactus fruit with running water;

   

3. 3 Cut the cactus fruit in half, take out the pulp with a spoon and set aside;

   

4. 4 Wash the lemon and cut it in half, squeeze the lemon juice, take 50g lemon juice and set aside;

   

5. 5 Place the pulp, rock sugar and lemon juice in a stainless steel basin and stir evenly, 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;

   

6. 6 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;

   

7. 7 Take it out from the refrigerator, pour it into a copper pot and cook over medium-low heat;

   

8. 8 Remove the astringent juice after boiling;

   

9. 9 In about 30 minutes, when the amount of water in the pot gradually reduces by about half, the sauce is concentrated and almost dry, reaching the end temperature of 103°C for jam boiled sugar to solidify; turn off the heat, pour in honey, and stir evenly.

   

10. 10 Put the jam into a bottle, close the cap tightly and invert it while it is still 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;

    

11. 11 When eating, use a small spoon to take a spoonful, place it in a cup, and drink it with warm water.