Elite life

Papaya Jam Recipes


Papaya Jam 1

1.6 kg (about 3) ripe papaya, seeds removed and cut into 2 cm dice
225 g brown sugar
1 cinnamon quill, broken in half
6 whole cloves
Cooking Instructions:
Combine papaya with sugar, cinnamon, cloves and 275ml water in a saucepan and simmer for 40 minutes over low-medium heat or until mixture is a syrup consistency. Cool.
Papaya Jam 2

3 lb Firm-ripe papayas
3 c Sugar
1/2 c Lemon or orange juice
1 dash Salt
Cooking Instructions:
Wash papayas, cut in halves. Scoop out seeds and discard. Scoop flesh into bowl or pan and mash with a fork or potato masher. Measure out 3 cups. Place crushed pulp into a kettle. Add sugar and lemon or orange juice. Simmer together, stirring occasionally to keep mixture from scorching, until it passes a jam test. This will take about 1 hour. Ladle jam into hot containers and seal immediately. The mixture will thicken slightly when it cools.
Papaya Jam 3

6 cups (1 kg) papaya
1 cup (225 g) sugar
2 tablespoons grated orange rind
2 tablespoon crushed pineapple, optional
1 teaspoon agar agar powder
100 ml water
Cooking Instructions:
Peel the papaya, remove the seeds and cut it into small pieces. Add sugar to it and mash the papaya pieces well. Add the orange rind and pineapple. Cook the mash on a low heat, stirring constantly until sugar is dissolved. Cook until papaya is well cooked and the liquid has reduced. Mix the agar agar in the water until well dissolved. Stir this into the papaya puree and simmer for about 7 minutes. Fill the hot jam in sterilized pots. Close and refrigerate when cool.
Fresh Papaya Jam

5 cups mashed ripe papaya
1/4 cup orange juice
1 1/3 (1.75 ounce) packages dry pectin
5 cups white sugar
Cooking Instructions:
Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute. Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.
Green Papaya Jam

3 cups sugar
3 cups water
3 cups green papayas, grated
1/2 teaspoon vanilla
Juice of one lemon
Cooking Instructions:
Heat sugar and water for about five minutes until a syrup is formed. Add grated green papayas and cook slowly over low heat. When mixture thickens, remove from heat and add vanilla and lemon juice. Mix well. Pour into jars and seal. Fills two large jars.
Papaya and Mango Jam

1 lb firm ripe fresh papaya, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
1 1/2 lbs firm ripe fresh mangoes, peeled,cut away from stone and cut into 1/2" cubes
3 cups sugar
3 tablespoons fresh lime juice
Cooking Instructions:
Combine all ingredients in saucepan. Bring to boil over moderate heat, stirring frequently. Reduce heat. Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often. Spoon jam into hot sterilized canning jars. Fill jar to within 0.125 in from top. Seal quickly and tightly.


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