Peach Papaya Jam Recipes

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.

PEACH PAPAYA JAM

Steps:

• Add all ingredients except lime zest to a large Dutch oven or other cooking pot.
• Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
• Slowly bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Add lime zest to the bubbling jam, and stir to distribute throughout the mixture.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel. Top the jars with a lid and lid ring.
• Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.
• Makes about 6 (1/2 pint) jars.