I have a confession to make: my fridge is full of little home-made jam jars like this Papaya Jam. In fact, I like to have different jams available at all times, especially for breakfast. I don’t eat much of it, but I like to have options.
I often find very ripe fruits that are sold cheaper at our local green grocer’s, so it is not an expensive habit to keep. When I saw some ripe papaya, I immediately knew I would be turning it into some deliciously tropical jam, just like the ones I used to eat in Tahiti. And so I did. I added just a hint of lemon and vanilla because… well, just to make it even more exotic.
I completely fell in love with the flavour profile of this jam. It’s sweet, yet slightly peppery, just like a good ripe papaya should be. This recipe is also very easy to make and you can scale it up or down easily depending on how much fruits you have. Try and let me know!
If you are curious to see some of my other jam recipes, you can find them here.
What is your favourite jam flavour? Do let me know in the comments below!
Papaya Jam
Ingredients
- 1 kg – 2 ¼ lbs. papaya cleaned
- 600 gms – 1 1/3 lbs. granulated sugar
- 2 tsp vanilla extract
- Juice of ½ a lemon
Instructions
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Cube the papaya and put it in a bowl.
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Add the sugar and lemon juice. Mix and refrigerate for 3 hours.
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Then, cook, stirring, for about 20 to 30 minutes or until thick.
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After 15 minutes, add the vanilla extract.
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While the jam is cooking, put a small plate in the freezer.
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After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
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Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
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Blend the jam with a hand blender and store it in sterilised jars.
Hey Manu,
I”m so glad I found this. I am lucky enough to have papaya growing as well as lemons. So this recipe is just what I need to use the surplus and not let it go to waste.Like you I have bottles of conserves in the fridge. At the moment I have papaya green chutney and lemon marmalade that I’ve made. Nice to have something new to add to the list. The make good gift ideas also, as who doesn’t like homemade jams?! Will be adding this to my Pinterest board too.
Hi, thanks for the recipe. I have just made my first Papaya jam and it is fantastic. The recipe is very simple, but the taste is stunning. Thanks
Hello Manu,
Interesting recipe. Although personally I don’t love papaya, but I’ll surely try this for my 8 month old baby girl. Hope she will love it as she don’t want to eat ripe papaya.
Brilliant small batch recipe. I’m throwing mine in bread machine…. with, ahem, sauvignon blanc. 😉
Wow! That sounds interesting! How did it come out?
Can I substitute cane sugar with another type of sugar when making Jam & Pickles/Relish
Love it! Left my papaya sugar mixture overnight. First time my jam set so easily and quickly!
Is the sugar concept applicable to other fruits as well. I have a bunch of nectarines that I want to jam (without pectin)