Flamingo jam

1

Clean up jam bottles, put them in the pot, water them through the bottle, boil them for 20 minutes, and then put the caps in the pan, which continues to disinfect them for 10 minutes

2

(b) The extraction of asphalted water and the recharge of jam bottles

3

- Cleaning of lemons and providing back-up juice

4

After the flamingo goes to the skin;

5

(b) Cut the meat in 1 cm to find small blocks

6

(a) To boil with the glucose and lemonade in the pot, and to continue with the small fire

7

(b) Seize surface floats and bubbles

8

(a) Be prepared from time to time in order not to bind to the bottom of the pot, and continue to boil until the jam begins to feel dense, adding preheated apple gums to the end temperature of 103°C for the condensation of the cuddly cuisine of the cuisine, in view of the thickness of the jam and the fire

9

Cleaning the bottle after 30 minutes of retort while the heat is in the jam bottle and retorts, which is placed at room temperature 3-7 days before being placed in a freezer

10

It's made of jam, and it's so sweet and refreshing。

[Jam Secrets] 1. There are many different varieties of dragon fruit, all featuring very vibrant colors, such as rose red, yellow, deep red, etc. 2. Dragon fruit is a tropical fruit that ripens easily; it is best eaten immediately after purchase. The flesh comes in white and bright red varieties, with tiny black spots similar to sesame seeds in the center, offering a fresh and sweet taste. 3. The reason dragon fruit should not be boiled continuously is to prevent the flesh from becoming completely gelatinized due to prolonged cooking. 4. The redder the red parts on the surface of the dragon fruit, the better; the wider the spacing between the leaf buds on the fruit indicates the tastier it is. 5. If the green parts on the surface of the dragon fruit turn yellow and withered, it indicates that the fruit is no longer fresh. 6. Ripe dragon fruit can be refrigerated directly; if it is not ripe enough, it can be placed at room temperature to ripen.