How to make sweet melon jam - Chinese cuisine

1
Wash the sweet melon;
2
Wash the lemon, cut it in half and squeeze the juice, take 50g and set aside;
3
Peel the cantaloupe, cut in half and cut into small dices; wash, peel and core the apples, cut into small dices, dice the cantaloupe, diced apples, lemon Put the juice and rock sugar in a glass basin and mix well, seal it with plastic wrap; put it in the refrigerator for 10 to 12 hours, and take it out and stir every 3 to 4 hours;
4
Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to disinfect for 10 minutes;
5
Take out the drained water, invert the jam bottle, and set aside;
6
Take it out from the refrigerator, pour it into a copper pot, heat it over medium-low heat and stir occasionally;
7
Remove the astringent juice after boiling;
8
Turn off the heat when the jam thickens; put the jam into a bottle, cap the bottle tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and place it at room temperature 3 ~7 days before placing in the refrigerator;
9
The finished jam can be spread on biscuits or toast, and the deliciousness is on the tip of your tongue...

Adding apples enhances the granularity and pectin of the jam, making it viscous and translucent.