| 摘要 |
This utility model relates to the process of producing jelly with lemon marmalade from Dragon Fruit (Hylocereus undatus) following an easy procedure which generally involves mixing 50 grams white sugar and 400 grams blended dragon fruit pulp in a cooking pot, cooking the mixture under medium heat while continuously stirring until it becomes sticky, adding 2 tablespoon lemon marmalade and mixing thoroughly, and placing the jelly in a pasteurized bottle and seal. |
