A delicious homemade papaya jam made with fresh tropical very ripe papaya, reduced sugar and no pectin. A healthier homemade jam.
I had 4-5 medium papayas at home that have gone very ripe. I love fresh papayas in the morning, they make a wonderful breakfast. But there were too many of them to eat up. Mum suggested we make some papaya jam and this is what I did on Sunday afternoon.
I always find store bought jams too sweet. So, I’ve put much less sugar in this one and besides, the papaya was naturally sweet enough. The only thing is that it might not preserve for as long as store bought jams. But then less sugar means I can eat more of it! So, it won’t even have the time to go off anyway!
It tasted very homemade on sliced bread. I had a big spoonful with porridge this morning. And SisterLovlie is having this as a warm dessert (lightly reheated) tonight! This papaya jam is a great topping with homemade yogurt too.
You might also like these fruit butters and spreads from the blog:
Papaya Jam
Ingredients
6 cups (1 kg) papaya
1 cup (225 g) sugar
2 tablespoons grated orange rind
2 tablespoon crushed pineapple (optional)
1 teaspoon agar agar powder
100 ml water
Instructions
Peel the papaya, remove the seeds and cut it into small pieces.
Add sugar to it and mash the papaya pieces well.
Add the orange rind and pineapple.
Cook the mash on a low heat, stirring constantly until sugar is dissolved.
Cook until papaya is well cooked and the liquid has reduced.
Mix the agar agar in the water until well dissolved.
Stir this into the papaya puree and simmer for about 7 minutes.
Fill the hot jam in sterilised pots. Close and refrigerate when cool.
Papaya Jam
Ingredients
- 1 kg papaya, [6 cups]
- 225 g sugar, [1 cup]
- 2 tablespoons grated orange rind
- 2 tablespoon crushed pineapple, optional
- 1 teaspoon agar agar powder
- 100 ml water, [1/2 cup]
Instructions
- Peel the papaya, remove the seeds and cut it into small pieces.
- Add sugar to it and mash the papaya pieces well.
- Add the orange rind and pineapple.
- Cook the mash on a low heat, stirring constantly until sugar is dissolved.
- Cook until papaya is well cooked and the liquid has reduced.
- Mix the agar agar in the water until well dissolved.
- Stir this into the papaya puree and simmer for about 7 minutes.
- Fill the hot jam in sterilised pots. Close and refrigerate when cool.
Notes
Can you believe I’ve never had papaya? too bad!
This is absolutely beautiful – I would love to try making this. I love papayas. I’m just a fruit freak really, I love them all 🙂
What a great recipe! And everything looks so amazing!
Mmmm… the colour of that jam reminds me of the carrot jam we used to get in Gran Canaria – lush!
alice: papaya is great tasting! Although some people don’t like the smell. I don’t mind the smell I love the taste. Try it when you come across some!<BR/><BR/>madcapcupcake and avery: This jam was really wonderful! If you’re got papayas that are too ripe to eat, then go for it, make jam!<BR/><BR/>dj: yes I also love the colour! The papayas I used had really bright orange flesh! It’s amazing how
i thought there was a food myth that it was not possible to make papaya jam?
I made a wee tiny bit of this in the morning & used only papaya, vanillla bean and a splash of lemon juice. It was so good 🙂 Will absolutely be making more once my tree gives more fruit!