Can dragon fruit be made into jam

Dragon fruit can be made into jam, and its flesh is rich in dietary fiber and natural sweetness, making it suitable for boiling into unique flavored jam. The flesh of dragon fruit is soft and has a moderate moisture content. After peeling and cutting into pieces, it can be directly mixed with a small amount of sugar or honey and boiled. Red pitaya, due to its sugar beet red pigment content, has a bright color after boiling and is suitable for pairing with lemon juice to enhance acidity and balance sweetness; White heart dragon fruit needs to be boiled for a longer period of time to make its texture thicker. Attention should be paid to controlling the heat during production to avoid sticking the bottom, and refrigeration storage can extend the shelf life. When some varieties of dragon fruit have low sweetness or insufficient maturity, it is necessary to increase sugar content to assist in solidification, which may affect their low sugar health characteristics. People who are allergic to dragon fruit should avoid consuming it, and those with gastrointestinal sensitivity should be aware that dietary fiber in jam may stimulate the intestines. It is recommended to consume homemade jam without preservatives within a week. When making dragon fruit sauce, it can be paired with chia seeds to increase nutrient density, or mixed with yogurt and oats for consumption. Select mature and undamaged fruits, soak them with salt water before boiling to remove surface residues. diabetes patients are advised to adjust the sweetness with sugar substitutes, and seal containers for sub packaging to avoid repeated lid opening and pollution.