Papaya And Mango Jam Recipes

MANGO JAM

Steps:

• Prepare jars/lids.
• Peel and dice mangoes.
• Measure mangoes, pour into a kettle, and add equal amount of sugar.
• Add juice of 1 lemon and zest of 1/2 of lemon.
• Add just enough water to keep from sticking, about 1/4-1/2 cup.
• Cook until soft.
• Immersion blend until smooth or work in batches with a blender.
• Cook until thickened.
• (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
• Pour in jars and seal.

FRESH PAPAYA JAM

Steps:

• Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
• Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.

MANGO OR PAPAYA CHUTNEY

Steps:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;