Sweet Fragrant Melon Jam

Wash the melon.

Wash the lemon, cut it in half, and squeeze the juice. Take 50g and set aside.

Peel the melons, cut them in half to remove the seeds, and cut them into small cubes; wash the apples, peel and core them, and cut them into small cubes. Put the melon cubes, apple cubes, lemon juice, and rock sugar in a glass bowl and mix well, then cover with plastic wrap; place in the refrigerator for 10-12 hours, stirring once every 3-4 hours.

Clean the jam jars, place them in a pot, add water to cover the jars, boil for 10 minutes, turn off the heat, put the lids into the pot, and continue sterilizing for 10 minutes.

Take out and drain the water, turn the jam jar upside down, and set aside;

Take it out of the refrigerator, pour it into a copper pot, and heat over medium-low heat, stirring occasionally;

After boiling, remove the astringent juice;

Once the jam becomes thick, turn off the heat; pour the jam into jars, tighten the lids, and invert while hot. After inverting for 30 minutes, clean the jar surfaces, store at room temperature for 3–7 days, and then refrigerate.

Finished jam can be spread on cookies or toast, and the deliciousness is right on the tip of your tongue...