Homemade Cantaloupe Jam

Name: Homemade Cantaloupe Jam
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g cantaloupe; 100g Caster sugar; 1/2 a slice (about 2g) Gelatine Tablets; 7,8 drops Lemon juice

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I have made blueberry jam and strawberry jam before, and I can use the jam function of the bread machine to be lazy. This time the cantaloupe jam is not good, because the water content is too high, it is quite thin after the jam procedure is executed twice, so if you want a thick version, you have to cook it in a pot. In order to make that kind of gelatinous jam, some gelatin slices were put in this time, so the texture of the jam is very similar to the texture of the outside market. Delicious is delicious, but the disadvantage is that it is too small. The cantaloupe juice, which is close to 1/2 of the wall-breaker cup, is only one and a half pudding bottles. Otherwise, the natural cantaloupe jam is not cheap...
The cantaloupe used this time is green, but the final product is light orange, haha. Therefore, it is best not to use an iron pan to make jam, which is easy to oxidize and change color.

Ingredients

400g Cantaloupe
100g Caster Sugar
1/2 a slice (about 2g) Gelatine Tablets
7,8 drops Lemon Juice

Homemade Cantaloupe Jam

1. Diced cantaloupe

2. Soak gelatine tablets in cold water to soften

3. Pour into the wall breaking machine, choose the broken wall fruit and vegetable mode to mud

4. After beating, it is very delicate, then put it in a pot, pour in lemon juice and caster sugar and start to simmer. When the puree starts to have bubbles, add the soaked gelatine slices

5. , Continue to simmer on a low fire, remember to keep stirring, you can see that the puree gradually becomes thicker, and boil it until the spoon can mark the mark and it will not disappear quickly.

6. Then turn off the heat, pour it into a clean pudding bottle, let it cool for a while, then close the lid upside down, cool to room temperature and put it in the refrigerator for storage

Tips:
1. The jam has no preservatives, so it can be stored for a month and a half at most, provided that the spoon is clean when it is sealed and used;
2. Gelatine flakes can be replaced with the same amount of isinglass powder, but first add water to make the isinglass powder full of water before use;
3. If you can't buy gelatine flakes and isinglass powder, you can use 3-4 QQ sugar instead. It’s okay to leave it alone, but the coagulation effect will be worse;
4. Lemon juice is antiseptic;
5. The higher the sugar content in the jam, the longer the shelf life.