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Prep time
30 minutes
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Cook time
40 minutes
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makes
5 half pints
Author Notes
This tropical jam balances the sweetness of ripe papaya with the spiciness of ginger. It's delicious on toast or scones, or mixed in with Greek yogurt.
—She's Almost Always Hungry
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Ingredients
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2 pounds
finely diced fresh papaya (about 5 cups)
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2 pounds
granulated sugar (about 4½ cups)
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¼ cups
freshly squeezed orange juice
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¼ cups
freshly squeezed lemon juice
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2 tablespoons
minced fresh ginger
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1 tablespoon
ground ginger
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1
1.75 ounce box pectin (like Sure Jell)
Directions
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Place the papaya, sugar, fresh and ground ginger, orange and lemon juices, and pectin into a large pot. Cook on medium heat, stirring frequently being careful not to let the mixture bubble over.
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Carefully skim off the foam that develops as the jam cooks (quite a bit of foam will form over the 30-40 minutes of cooking time). Follow the preferred method for testing the consistency of the jam but you'll know it's done when most of the fruit is broken down and the mixture becomes translucent. The juice will be darker than when you started and nice and clear.
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Carefully run the jam through a food mill using a medium-sized hole into a clean pot. If you prefer chunks of fruit in your jam you may skip this step.
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Ladle the jam into sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath.
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