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Dragon fruit jam & lemon marmalade jam

By Kristy
(4.22/5 - 9 votes)
1 comment



  • Dragon Fruit Jam & Lemon Marmalade Jam
  • Dragon Fruit Jam & Lemon Marmalade Jam, Photo 2
  • Dragon Fruit Jam & Lemon Marmalade Jam, Photo 3
  • Dragon Fruit Jam & Lemon Marmalade Jam, Photo 4
Recipe type: Other
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 35 minutes
Ready in: 50 minutes
Difficulty: Very Easy

Ingredients:

For Lemon Marmalade :
- 5 cups lemon, thinly sliced (equal to 7 lemons)
- 4-1/2 cups sugar
- 5 cups water
- a chilled plate and 4 empty jars



For Dragon Fruit Jam :
- 1 kg dragon fruits, cubed
- 400 g sugar
- 1 lemon, quartered (squeeze out the juice)
- 1/3 cup water
- a chilled plate and 2 empty jars.

Preparation:

Step 1: 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. Then over turn the jar and leave cool completely upside down.

Step 2: For Dragon Fruit Jam :
Combine dragon fruit, lemon juice, lemon skin and water into a non-stick pot. Simmer over medium heat untill 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 untill 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.


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Comments:

5 / 5

Yum yum it looks delish

Posted the 06/12/2012, 10:10
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