Hey everyone, hope you are 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 food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
My chunky watermelon jam is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. My chunky watermelon jam is something that I’ve loved my entire life. They are nice and they look wonderful.
When making watermelon jam, you might have the problem of it not getting so easily set as other preserves, which are made with fruit or berries containing more pectin. Watermelon is very watery and that might cause a problem sometimes. I've made three small batches of this jam recently, and they all turned out great. Put pureed watermelon, lemon juice and sugar in a pot.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Get 3 cups ripe watermelon chunks
- Get 1 1/2 cups light brown sugar
- Prepare 1/4 cup freshly squeezed lemon juice
- Take 1 cup water
After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, vanilla-flavored jam. 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.
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
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. Iraqi Watermelon Rind Jam Watermelon Jam Recipe First, you'll need watermelon juice which is easy to make. Remove the seeds from your watermelon and then throw watermelon chunks in a blender or food processor. Blend until it turns into watermelon juice!
So that’s going to wrap this up with this special food my chunky watermelon jam recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
