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My chunky watermelon jam
My chunky watermelon jam

Before you jump to My chunky watermelon jam recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is now much more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who suffer from health problems such as high blood pressure, which is directly linked to poor eating habits. While we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, most people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, however, simply making a few modest changes can positively affect day-to-day eating habits.

If you want to see results, it is definitely not a requirement to drastically alter your eating habits. It’s not a bad idea if you desire to make considerable changes, but the most important thing is to gradually switch to making healthier eating choices. Sooner or later, you will find that you actually prefer to consume healthy foods after you have eaten that way for some time. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to my chunky watermelon jam recipe. To cook my chunky watermelon jam you need 4 ingredients and 6 steps. Here is how you do that.

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

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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