Mango Cantaloupe Jam
1.
Wash the jam jar, put it into the pot, add water to soak the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, continue to sterilize for 10 minutes
2.
Take out the drained water and pour the jam jar
3.
Wash the lemons, cut them in half and squeeze the juice for later use
4.
After the cantaloupe is peeled and seeded, the mango is peeled and pitted, the pulp is cut into large pieces of the same size
5.
Put the cantaloupe and mango in a glass bowl, mix with rock sugar and lemon juice, put in the refrigerator, and marinate overnight
6.
Remove from the refrigerator and pour into the pot, put the pot on the stove to boil over high heat, and continue to cook on low heat
7.
Remove the floating objects and bubbles on the surface, stir it from time to time when cooking to avoid sticking to the bottom of the pot
8.
When the jam has a consistency, continue cooking for 10 minutes until the jam begins to have a thick sensation and reaches the end temperature of the jam and the sugar solidification is 103℃. Depending on the jam state is thick, turn off the heat
9.
Transfer it to the jam jar while it is hot, and wash the bottle after 30 minutes of inversion. Keep it at room temperature for 3~7 days and then put it in the refrigerator.
Tips:
1. The pulp of the mango will become smaller after being boiled. When cutting the mango, cut into larger pieces. Try to avoid using the collided flesh, because the collided part of the flesh has browned;
2. The sugar content of jam is 60% of the fruit. After the high-sweet fruit, lemon and sugar are mixed, you can smell the aroma and try the sweetness and sourness first. The sweetness can be adjusted according to the sweetness of the fruit. The cantaloupe is boiled first, which can shorten the time for condensed jam and prevent the mango from being too dark due to the cooking time;
3. The main function of acid is to help the combination of sugar and pectin, and also to adjust the flavor. After the jam is boiled, you can use a test paper to test it. The pH value of the jam should be between 3 and 3.5.
