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Before you jump to My chunky watermelon jam recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Opting to eat healthily offers great benefits and is becoming a more popular way of living. There are many health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. While we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all probability, most people believe that it takes too much work to eat healthily and that they will have to drastically alter their way of life. Contrary to that information, people can change their eating habits for the better by carrying out some simple changes.
To see results, it is definitely not a requirement to drastically alter your eating habits. It’s not a bad idea if you wish to make considerable changes, but the most crucial thing is to gradually switch to making healthier eating selections. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate before.
As you can see, it’s easy to begin integrating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to my chunky watermelon jam recipe. You can cook my chunky watermelon jam using 4 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare My chunky watermelon jam:
- Prepare 3 cups ripe watermelon chunks
- Prepare 1 1/2 cups light brown sugar
- You need 1/4 cup freshly squeezed lemon juice
- Use 1 cup water
Steps to make My chunky watermelon jam:
- Drench half of the watermelon chunks in sugar and stir. Let mixture sit for 30minutes to allow the release of natural juices
- With a blender, puree other half of the watermelon. Stir into the chunky half
- Add lemon juice to the mixture and stir
- Transfer mixture to a shallow pot and add enough water (a cup or less depending on the size of your chunks plus how much juice the watermelon released on it's own) to cover the top of the watermelon chunks
- Bring to a boil on medium heat, constantly stirring against the pot to avoid sticking
- Your jam is ready once it starts turning syrupy. Cooking it longer after this stage will produce tough unspreadable jam
After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, vanilla-flavored jam. Sign up for free to create engaging, inspiring, and converting videos with Powtoon. Remove the green skin of the watermelon completely. You should weigh the watermelon rind now and prepare more if necessary. In other parts of the world this rind ends up being pickled, but in Iraq we transform it into a charming chunky jam, usually served with geymer (slabs of clotted cream) or butter for breakfast.
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