1. Red dragon fruit peeled, diced spare. 2. Add cold water and stir until dissolved; mix the jelly powder with the alginate sugar a and set aside. 3. Pour the ingredients of Method 2 into a pot and cook over medium-low heat until the jelly powder is completely dissolved. 4. Add the alginate sugar b and maltose to the pot of Method 3 and stir until dissolved, i.e., turn to low heat and cook until the sugar level is 68 and the temperature is 103 ℃. 5. Take 450 grams of the diced red dragon fruit and put it into a pot, and continue to cook over low heat until the sugar level is 68 and the temperature is 103 ℃. 6. 5. In the process of cooking method 4, the remaining red dragon fruit diced into the juicer into the puree, until the sugar temperature of method 4 arrived, into the red dragon fruit puree, citric acid, mix well, when the temperature rises to 60 ~ 65 ° C can be turned off the fire. 6. While hot into a glass bottle, tighten the lid and immediately inverted, to be cooled to be completed.