Papaya Lemon Jam
RECIPE: PAPAYA LEMON JAM
Papaya Lemon Jam is a delicious, pectin free, easy to make condiment. It actually is the best way to use up papaya that is totally bland.
We love to have papaya every day for breakfast. But there are times when papaya is tasteless, bland. And no body touches it! Recently had two papayas that ripened at the same time. One was sweet and one bland. Cut papaya goes all mushy in the fridge if left for over 12 hours. So I decided to make it into a jam. The amount was small and the jam got over within a few days.
Occasionally, I use papaya to make it into a healthy smoothie.
NO NEED FOR PECTIN
Papaya naturally has a lot of pectin so you don’t need to add any at all. The whole process of making the jam is so easy.
IS IT EASY TO MAKE PAPAYA LEMON JAM?
This jam recipe is super easy. Only thing you have to be careful about is not to allow the mixture to burn at the bottom of the pan. Stirring it frequently is important. Adding lemon zest is optional but I recommend it as it adds a wonderful flavour and aroma to the jam. I use lemon juice to give a slight tangy flavour as papaya is not sour or tangy like mangoes, strawberries, etc.
WHY ADD CUMIN POWDER?
I personally love the flavour of roasted cumin powder on papaya. Therefore, “I thought ‘why not add it to the jam.” And I don’t regret that. If you are not a fan of cumin then go ahead and add cardamom or cinnamon powder.
DO YOU NEED SPECIAL JARS TO STORE JAM?
Not at all. I save bottles or jars. I don’t throw them away, especially ones with airtight lids. Jars in which we buy olives, ready made jams, sauces, etc. are ideal for jams, pickles, etc.
HOW TO STERILIZE THE JARS?
I remember my mum would sterilize the jars in the sun. But there are days when we don’t see the sun. That is when the oven comes in handy. I am not a fan of boiling them in the hot water. Becomes a bit tricky to handle hot jars.
Just before I need to store jam, I heat up the oven to 100-150°C. Arrange the jar upright on a baking tray along with the lid. Allow it to become hot and sterilized for 15 minutes. Or sterilize it in the microwave oven. If you sterilize it the microwave oven then rinse it and sterilize for 30-45 seconds.
SOME MORE CONDIMENTS YOU MAY LIKE
INGREDIENTS REQUIRED FOR PAPAYA LEMON JAM
- Ripe Papaya – use about 1 kg papaya. I got approx 2 cups of papaya cut into medium pieces.
- Sugar – I have used normal white sugar. You need anyway between ½ -⅔ cups. Depends on the sweetness of the papaya.
- Lemon – grate the lemon for the zest and keep it on the side. You will need about 2 tbsp of zest and 4 tbsp lemon juice. Therefore the number of lemons required will depend on the size of the lemon.
- Cumin Powder – I love the flavour of cumin with papaya. You can replace it with cinnamon or cardamom powder.
- Water – just little is required to get the papaya cooking and mushy.
PAPAYA LEMON JAM
- 1 kg ripe papaya chunks approx 2 cups
- ½ -⅔ cups sugar
- 4 tbsp lemon juice
- 2 tbsp lemon zest,grated lemon rind
- ¼ tsp cumin powder
- ¼ cup water
- Put papaya chunks, water and sugar in a pan over low medium heat.
- Mix till the sugar melts.
- Mash the papaya once it becomes a little soft. I didn't mash it to a smooth puree. I left it a bit coarse.
- Add the lemon zest and let the mixture simmer over low heat till it becomes thick.
- Make sure you stir the mixture as you don't want it to stick to the pan or get burnt.
- The mixture will become thick in about 20-30 minutes.
- Add lemon juice and cook it for a further 3-4 minutes.
- Add cumin powder and stir well.
- Put the jam in a clean sterilized jar.
- Sterile the bottle in the oven or microwave oven before adding jam.
- Remove the fibre and seeds well from the papaya.
- You can add cinnamon or cardamom powder instead of cumin powder.
- I used only ½ cup of sugar as I don't like overly sweet jams.
- I store the jam in the fridge as it is hot in Mombasa. In a cooler place will stay at room temperature for a week.
- Or store it in the fridge.
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