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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.