My chunky watermelon jam
My chunky watermelon jam

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, my chunky watermelon jam. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

My chunky watermelon jam is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. My chunky watermelon jam is something that I’ve loved my entire life.

How to make DIY homemade watermelon jam with pectin - This simple and easy recipe uses sugar and pectin to cook the best watermelon jam you've ever eaten! I've never eaten watermelon jam, mind you, but I have had a twenty-five year love affair with watermelon-flavored Bubblicious (bubble. Aromatic and sweet watermelon rind jam or candied watermelon rind.

To begin with this recipe, we have to prepare a few components. You can have my chunky watermelon jam using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My chunky watermelon jam:
  1. Take 3 cups ripe watermelon chunks
  2. Get 1 1/2 cups light brown sugar
  3. Make ready 1/4 cup freshly squeezed lemon juice
  4. Take 1 cup water

It's best made during watermelon season in the late spring and early summer, when you can find the most. Wash the outside with cold water. These are the easiest directions on the web! Anyone can make Homemade Watermelon Jelly following these easy directions!

Instructions to make My chunky watermelon jam:
  1. Drench half of the watermelon chunks in sugar and stir. Let mixture sit for 30minutes to allow the release of natural juices
  2. With a blender, puree other half of the watermelon. Stir into the chunky half
  3. Add lemon juice to the mixture and stir
  4. 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
  5. Bring to a boil on medium heat, constantly stirring against the pot to avoid sticking
  6. Your jam is ready once it starts turning syrupy. Cooking it longer after this stage will produce tough unspreadable jam

I made Watermelon Jelly, not jam (explanation below)! I've never tried canning before, and it was actually fun. Jam is made from the pulp of the fruit, Jelly is made from the fruit juice. I did not actually know/realize the difference, because until now, I just didn't care. Watermelon Jam Recipe That Always Works.

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