1. Wash the cantaloupe;
2. Wash the lemon, squeeze the juice after cutting, take 50g, set aside;
3. Peel the cantaloupe, cut the flesh, and cut into small cubes; wash the apple, peel and core, and cut into small cubes. Put the cantaloupe, diced apple, lemon juice and rock sugar in a glass bowl and mix well. Seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours, take it out and stir it every 3 to 4 hours;
4. Wash the jam jar, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;
5. Take out the drained water, invert the jam jar and set aside;
6. Take it out of the refrigerator, pour it into a copper pot and heat it over a medium-to-low heat, stirring occasionally;
7. Remove the astringent juice after boiling;
8. Turn off the heat when the jam becomes thick; put the jam into the bottle, close the cap and pour it while it is hot, pour it for 30 minutes, wash the bottle, keep it at room temperature for 3~7 days and then put it in the refrigerator for refrigeration;
9. The finished jam can be spread on biscuits or toast bread slices, the deliciousness is all on the tip of the tongue...
Tips:The addition of apples enhances the graininess and pectin of the jam, making the jam sticky and translucent.
