Papaya jam is the ultimate snack when put on bread and butter; but it holds its par served with porridge; and can even be poured onto jack fruit tarts to add some sweetness. Ideally you should use the tiny “Chinese” papayas sold at Bakau market, but any other papaya will do – even green ones!
1kilograms of papaya flesh (no seeds, no skin)
500grams of sugar
1. Chop the papaya into small cubes and put into a large pan.
2. Add the sugar, and the juice from the lime and stir well.
3. Allow to sit in the fridge for 3-4 hours – the papaya will go very soft, and the juices will come out.
4. Bring the mixture to a boil on medium heat, then simmer for 40 minutes, stirring constantly.
5. Allow to cool before serving!
If jarring this, boil the jars and lids for 1 hour to sterilize them. Then, pour & seal the jars while the mixture is still hot. This will create a vacuum which will preserve the jam for about a year.
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