Delicious Papaya Jam: No Lime Water or Alum Needed!

Forget everything you thought you knew about papaya jam! This recipe delivers a vibrant, fragrant jam bursting with the sweet, tropical flavor of ripe papaya, without relying on traditional methods like lime water or alum. We've perfected a technique that allows the papaya's natural pectin to shine, resulting in a beautifully set jam with a rich, complex taste that will leave you wanting more. Say goodbye to artificial additives and hello to a homemade treat that's both delicious and surprisingly easy to make.

This fragrant papaya jam is the perfect addition to your breakfast toast, a delightful accompaniment to cheese and crackers, or even a unique twist on a classic dessert filling. Ready to transform the simple papaya into a culinary masterpiece? Let's dive into the detailed, step-by-step instructions below, and discover how to make this unforgettable jam in your own kitchen.

Tools Needed

• Knife
• Cutting board
• Large bowl
• Pot
• Non-stick pan
• Tray or basket

Ingredients

• Papaya: 1.55 kg
• Sugar: 0.5 kg (half the weight of the prepared papaya)
• Salt
• Rice washing water
• Lemon: 1/2

Step-by-Step Instructions

Step 1. Prepare the Papaya

• Choose a green papaya with a few light yellow spots. Peel, wash, and remove seeds. Peel off the green skin for a better-looking jam.
• Cut the papaya into 2cm thick slices or thirds.
• Soak the papaya slices in salt water for a while, then rinse thoroughly.
• Soak the papaya in rice washing water for at least 6 hours. This helps to firm and clarify the papaya.

• Wash the papaya thoroughly with clean water.

Step 2. Blanch and Cool the Papaya

• Boil 2 liters of water with half a lemon (substituting for alum). Add the papaya and boil for 3 minutes.
• Immediately transfer the boiled papaya to ice water and soak until the ice melts completely.

Step 3. Cook and Dry the Jam

• Drain the papaya thoroughly. Weigh the drained papaya and measure half its weight in sugar.
• Mix the drained papaya and sugar well and let the mixture sit for 8 hours until the sugar dissolves completely.
• Cook the papaya and sugar mixture in a non-stick pan over high heat, stirring occasionally until the water evaporates. Then reduce heat to medium and stir frequently.
• Reduce heat to low and stir constantly until a light layer of white powder forms on the surface, indicating the jam is dry.

• Turn off the heat and continue stirring gently until the jam cools slightly.
• Spread the jam evenly onto a tray or basket and sun-dry for about 2 hours until the sugar forms a hard crust on the outside while keeping a soft interior.

Step 4. Store the Jam

• Store the dried papaya jam in airtight glass jars or containers. Store in a cool, dry place or refrigerate.

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Tips

• Using rice water instead of lime water or alum helps preserve the papaya's color and texture.
• Soaking in ice water after boiling helps to firm up the papaya.
• Don't stir the mixture too frequently during cooking, especially at the beginning.
• Sun-drying the jam creates a beautiful, hard outer layer while keeping the inside soft.

Nutrition

• N/A

FAQs

1. Can I use underripe papayas to make this jam?

No, underripe papayas are too firm and lack the sweetness and pectin needed for a good jam. Use only ripe, soft papayas for best results.

2. How long will this papaya jam last?

Properly stored in sterilized jars, your papaya jam should last for 1-2 years in a cool, dark pantry. Always check for mold before consuming.

Enjoy the sweet reward of your homemade papaya jam! This recipe proves that creating delicious preserves can be simple and rewarding, even without traditional methods. Spread, savor, and share this tropical delight with friends and family.