Place the papaya chunks in a heavy-bottom pan. Add sugar, the juice of 1 lime, and the zest of one lime, a pinch of cinnamon, nutmeg, and ginger. (A pinch of salt is optional) …
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Take sugar and papaya in a wide and thick bottomed pot. Mix well, the sugar will turn watery immediately. Cook jam covered on medium heat for 15 minutes until the papaya is translucent. Then mash and cook uncovered for another 15 minutes until the jam starts getting thick.
Take papaya puree and sugar in a pan, mix well. Heat on high heat till the mix gets thick. Once it is thick, turn off the heat, and add in lemon juice and mix well. Cool this down completely. Store this in a clean dry air tight container in fridge.
In our no-pectin papaya jam recipe, we used a little starch to thicken the jam naturally in just a few minutes. Make sure you dilute the starch in a little water before adding it to the hot jam, or it will cook too fast and form lumps. Can you make papaya jam without using sugar?
Take papaya puree and sugar in a pan, mix well. Heat on high heat till the mix gets thick. Once it is thick, turn off the heat, and add in lemon juice and mix well.