PITAYA AND ROSES JAM

Material:
 Pitaya 300gr
 Dried Roses 4gr (about a dozen of blossom )
 Sugar 100 gr
 Malt sugar 50gr
 A fresh lemon

How:

1. Chopped pitaya

2. Get squeezed lemon juice - about 15 ml

3. Put the pitaya into the pot, add lemon juice and a half of sugar then boil on medium heat for the sugar melting . Then put all the malt sugar

4. Roses removed sepals put in the mixture, lowering the heat to dissolve malt, so put the rest sugar. Continue to cook until the jam become sticky and solid

5. Wait jam cool, put in the bottle tightly closed. If you want to preserved in normal temperature, no need to use refrigerators put jam jars submerged in cold water pot - lining on the bottom of the pot a layer of fabric - and boil in 10 minutes. Cooling down the pot slowly. Drying the jars and store in cool place, avoid direct sunlight