Recipe Ingredient
- 1.2 kg papaya
- 400ml orange juice (from 6 oranges)
- 1 lemon
- 750g granulated sugar
Instructions
- Skin the papaya and cut into cubes. Cut oranges into halves and squeeze out the juice. Grate lemon skin for the zest, then squeeze out the juice.
- Put papaya, orange juice and lemon zest in a large, heavy-based, deep saucepan. Simmer gently over medium flame for 10 minutes.
- Add sugar and lemon juice and stir frequently with a wooden spoon over a gentle heat until sugar has dissolved.
- Bring to a boil, uncovered, for about 40 minutes over medium-high heat. Keep stirring to prevent it from getting burnt. Simmer until jam jells when tested.
- Use a metal spoon to remove any scum that has surfaced. Leave aside to cool for 10 to 15 minutes then pour jam into warm, sterilised jars to store.
- * Use 80% ripe papaya for best results.
