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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 Doesn’t Need To Be A Chore.

The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons for this. The overall economy is impacted by the number of people who suffer from health problems such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get us to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.

You can see results without eliminating foods from your diet or make huge changes at once. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds get used to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Obviously, it’s easy to begin incorporating healthy eating into your 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 it.

The ingredients needed to cook My chunky watermelon jam:
  1. You need 3 cups ripe watermelon chunks
  2. Provide 1 1/2 cups light brown sugar
  3. Take 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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