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A vibrant whole pink dragon fruit sits next to a dragon fruit skin bowl filled with deep magenta pitaya jam. In the background, two golden-brown biscuits are topped with a generous spread of the seed-flecked fruit preserves on a white plate.
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5 from 1 vote

How to Make Dragon Fruit Jam

A vibrant, small-batch jam with a lightly sweet pitaya flavor and soft, spreadable texture. Perfect for toast, breakfast boards, and baking. Using just three simple ingredients, you can quickly whip up a batch of dragon fruit jam.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: dragon fruit, how to make dragon fruit jam, jam
Servings: 8 ounces
Author: Lisa Kerhin

Equipment

Ingredients

  • 1 pink dragon fruit
  • 3 - 4 teaspoons granulated sugar
  • 2 teaspoons fresh lemon juice

Instructions

  • Slice 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.
  • In a medium saucepan, combine the 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.
    Use the back of the wooden spoon to break up the pieces of fruit as it cooks.
    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.
  • Once it’s thickened, add the lemon juice, stir, and continue to cook for two more minutes.
  • 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.