If you have papaya fruit in hand, you have to make this homemade papaya jam without pectin and preserve the tropical flavors. And it needs just three ingredients and two jars.
If you love papaya and homemade jam and have never tried a papaya jam. You are missing the most delicious breakfast spread in life.
Papaya is the main ingredient so the taste color and texture of plum will reflect in the resulting jam.
Use firm and fully ripened papaya that is sweet and chops it into small pieces. Convert the pieces into a pan or a large pot
Add 1 ¼ cup of sugar first and then add the remaining ¼ cup after the taste test if needed. It is always better to start with less sugar.
Cook covered for 15 minutes on medium until the papaya is translucent.
Then mash the jam for a few minutes. Cook uncovered for another 15 minutes until the jam starts getting thick. Then reduce heat to low and keep cooking.
Blend jam with an immersion blender for a smooth consistency. (You can skip this step if you like chunky jam or if you do not have an immersion blender but it is recommended.)
The jam will turn glossy, and thick around the set point. When you draw a line on the pan it will stay. The jam will be spreadable at this point with a slightly higher yield.
Do a cold plate test to see jam is ready to set. Place a large drop of hot jam on the freezer cold plate and wait for 30 seconds to cool. Cook until desired thickness is reached.
Ladle hot jam plum jam to clean and sterilized jars. Place the lid and turn the jars upside down.
By Mariam Sodawater