How long does homemade dragon jam last

Homemade dragon jam usually needs to be boiled for 20-30 minutes, depending on the consistency of the jam, the amount of heat, and the amount of sugar added.

When boiling dragon jam, after mixing the fruit pulp with sugar, it should be boiled over medium heat and stirred continuously to prevent sticking to the pot. When the liquid starts to bubble and the color becomes darker, turn down the heat and continue to simmer until the flesh is completely softened and the sauce can be scooped. At this point, the pectin is fully released and can reach the desired viscosity after cooling. If you like a delicate texture, you can extend it for 5 minutes and crush the flesh, but be careful that excessive boiling may cause nutrient loss or burning. When using rock sugar or honey instead of some white sugar, the boiling time may be shortened due to the different dissolution rates of sugar. If adding lemon juice helps solidify, it should be added in the last 10 minutes to avoid vitamin C damage. Homemade jam without added preservatives is recommended to be bottled and sealed while hot, and stored in refrigeration for no more than two weeks.

For making dragon jam, it is recommended to choose high maturity red heart dragon fruit, which has better sweetness and anthocyanin content. During the boiling process, avoid using an iron pot to prevent oxidation and discoloration. You can pair it with a small amount of apples to increase natural pectin. The patients with diabetes can reduce the sugar content and shorten the cooking time to make low sugar jam. Pay attention to whether there is fermentation or spoilage when consuming, and it is recommended to consume within a week after opening to preserve the best flavor and nutritional value.