Best Dragonfruit Jam Recipes

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HOW TO MAKE DRAGON FRUIT JAM



How to Make Dragon Fruit Jam image

How to Make Dragon Fruit Jam. Dragon fruit jam is great for anything. You can use it for toppings, spreads or it's even good with itself! With this guide, you'll learn how to make dragon fruit jam from scratch! Assemble all of your...

Provided by wikiHow

Categories     Jams and Jellies

Number Of Ingredients 5

1 Dragon fruit
1 tbsp fresh lemon juice
2 eggs
1 tsp butter
1 cup sugar

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.

DRAGONFRUIT JAM



Dragonfruit Jam image

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

6 dragon fruit
2 lemons
2 cups white sugar

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



Dragon Fruit Jam image

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

1 kg dragon fruit, cubed
400 g sugar
1 lemon, quartered (squeeze out the juice)
1/3 cup water

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

BLACKBERRY DRAGONFRUIT JAM



Blackberry Dragonfruit Jam image

Another recipe I'm looking forward to making, please check out original link for pictures and other info. http://iheartmaine.com/2011/09/02/blackberry-dragonfruit-jam/ Times and yield are estimates

Provided by Satyne

Categories     < 30 Mins

Time 25m

Yield 2 Jars

Number Of Ingredients 5

1 dragon fruit, peeled & crushed (should be 3/4 pound approx)
2 cups blackberries (crushed)
3 1/2 cups sugar
0.5 (170 ml) envelope of certo liquid pectin
1 tablespoon lemon juice

Steps:

  • Sterilize jars, set lids in hot water to activate rubber compound.
  • Prepare fruit by crushing, then measure two cups of combined fruit using all of the dragonfruit and enough blackberries to fill measuring cup. Add to pan with lemon juice.
  • Stir in sugar. Add 1/2 teaspoon butter or margarine to reduce foaming if you'd like
  • Bring to full roiling boil (shouldn't be able to stir it down from boil) on high heat, stir constantly to prevent sticking.
  • Stir in pectin quickly and return to full roiling boil for exactly one minute, continuing to stir constantly. Remove from heat and skim any foam before ladling into jars. Alternatively you can stir as the jam cools slightly, which will incorporate back some of the foam and help keep fruit from floating as much.
  • Ladle into prepared jars, leaving 1/8th inch of headspace. Wipe rims and threads before placing lids and bands, and tightening with fingers. Process in hot water canner for ten minutes. Refrigerate any unsealed jars for up to three weeks and store sealed jars for up to a year in a cool, dry, dark place.

Nutrition Facts : Calories 1418.1, Fat 0.7, Sodium 5, Carbohydrate 364.3, Fiber 7.7, Sugar 356.5, Protein 2

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