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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.
5 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, condiment
Cuisine International
Servings 1.5 cups


  • 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.
Keyword papaya jam recipe, papaya lemon jam