1. The cantaloupe is digging out the seeds, peeling, and cutting into small pieces.
2. Use a juicer to squeeze the juice and separate the juice residue.
3. This is the squeezed cantaloupe puree.
4. Weigh 216 grams of cantaloupe puree into the milk pot.
5. Then add 30 grams of caster sugar and simmer over low heat.
6. After the sugar has melted, add 15 grams of cantaloupe juice, then boil until it boils, then turn off the heat.
7. After cooling, put it into a glass bottle and finish eating as soon as possible.
Tips:The prepared cantaloupe jam should be eaten as soon as possible!
