Cut the peeled pulp into small pieces, and don't throw away the skin and core. Put it in another pot for standby, and let it stand for 1 minutes until it oxidizes, and the surface turns brown (brown is caused by enzymes).

Boil the pulp with clear water until it is soft. It is advisable that the water does not exceed the ingredients. This fruit is very hard.

Take out the pulp when it is soft, and pour the remaining soup on the peel and core.

then grind the cooked pulp into coarse mud

and then mix the same amount of white sugar as the fruit mud

and cook for half an hour, in which

it should be stirred continuously and then put into a container to wait for cooling and solidification. Because this fruit contains most peptides, the cooked texture is very sticky, and it can be sliced into thin slices without adding any gum

after cooling, which is the best choice for side dishes and desserts.

let's make the second jam with the remaining skins, and continue to cook the skins with water from the pulp for fifteen minutes.

then filter off the peel to leave the soup, add half the sugar in the soup, and cook for another 25 minutes, this time without stirring.

After cooking, the color becomes red because of Maillard reaction, and the texture becomes jelly because of pectin, sugar and polypeptide.