Step 1

Slice dragon fruit in half lengthwise, and scoop out the flesh, leaving the skin behind. Save the skin to use as a vessel for the cooled jam, if desired.

Step 2

In a medium saucepan, combine the dragon fruit pulp and sugar. Bring to a simmer over medium heat and cook the dragon fruit until it has a jam-like consistency, stirring often to prevent sticking. This will take about 30 minutes. NOTE: if you find it’s not thickening enough after 30 minutes, make a cornstarch slurry (two tablespoons cold water and one tablespoon cornstarch – mix well before adding) and mix it into the jam and allow to cook a bit longer until thickened.

Step 3

Once it’s thickened, add the lemon juice, stir, and continue to cook for two more minutes.

Step 4

Remove from heat and allow to cool completely before transferring to a glass jar with a lid. Store in refrigerator for up to two weeks.