How to make rock sugar watermelon jam

Eating is a very important thing in life. Now people pay more and more attention to health. Many people begin to learn to cook by themselves, hoping that they can eat healthier. The method of making rock sugar watermelon jam is very simple, and eating it regularly is also very beneficial to health.

1. Finished product picture.

2. Cut the watermelon into thin slices for easy seed removal. Put 500g of peeled and seeded pure pulp into a large container.

3. Add 40g of white sugar.

4. Use a spatula or rice spoon to stir evenly and break the pulp into small pieces with a fork.

5. Wrap in plastic wrap or put in a fresh-keeping box and refrigerate for 12 hours or overnight. I usually process it at night and fry it the next day.

6. Use a strainer to take out only the pulp from the refrigerated fruit, leaving out the juice.

7. Don’t throw away the watermelon juice, you can use it to make popsicles, smoothies or watermelon jelly.

8. Put the scooped pulp into a small pot and add 170g of rock sugar.

9. Bring to a boil over high heat and skim off the foam while stirring with a spoon. Continue heating over high heat for 10-15 minutes until the liquid thickens and gels. Stir constantly during the heating process to prevent it from sticking to the pan.

10. How to judge whether it is cooked: scoop up the liquid with a spoon and drop a drop into the plate, shake the plate. If the liquid is in the shape of water droplets and does not disperse immediately, the gelatinization is complete and the watermelon jam is ready.

11. Before cooking the jam, sterilize the glass container that will be used to hold the jam by scalding it with boiling water and turn it upside down to drain.

12. Put the fried jam into the container while it is still hot and tighten the cap. Let it cool completely and then refrigerate it for consumption whenever you like.

13. Watermelon jam can be eaten with toast, low-sugar cakes, or used as a filling in pastries or bread.

14. It is best to choose a glass container with a metal cap for the jam. Tighten the cap immediately after pouring in the hot jam. After the jam cools down, the cap will automatically tighten, which is more conducive to long-term storage.

15. Generally, the bottles of pickles or jams that you buy after eating are good choices. I use small bottles of baby food paste and empty bottles of Cupid salad dressing. They must be sterilized by boiling water beforehand.

16. I forgot to take a picture of the jam made in step 7, so I’m using the “Happy Rabbit” picture to make it clearer to everyone.

You can also study food during the holidays. Rock sugar watermelon jam is also a popular delicacy. It makes people feel very accomplished after making this dish.