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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 Option.

Deciding to eat healthily provides many benefits and is becoming a more popular way of living. Poor diet is one factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. Most likely, most people assume that it takes too much work to eat healthily and that they will need to drastically alter their way of life. Contrary to that information, individuals can change their eating habits for the better by making a few small changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably pick out a lot of items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? A good healthy alternative can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy daily. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating plan.

Obviously, it’s not at all hard to begin integrating healthy eating into your life.

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

The ingredients needed to prepare My chunky watermelon jam:
  1. You need 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. Provide 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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