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My chunky watermelon jam
My chunky watermelon jam

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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 cook it.

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