• Wash and cut the papaya in half, remove its seeds with the help of a spoon. Remove the fibrous veins under the seeds. Skin the fruit then cut in small peices.
• Take sugar and papaya in a wide and thick bottomed pot. Mix well, the sugar will turn watery immediately.
• Cook jam covered on medium heat for 15 minutes until the papaya is translucent.
• Then mash and cook uncovered for another 15 minutes until the jam starts getting thick. Then reduce heat to low and keep cooking with frequent stirring close to the jam setting point.
• Blend jam with an immersion blender for a smooth consistency. You can skip this step.
• 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. If you like thick jam, cook further.
• Do a cold plate 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. Do not overcook and caramelize the sugar.
• Ladle hot jam to clean and dry (preferably sterilized) jars leaving just ¼ inch from the top. Place the lid and turn the jars upside down. (This step makes a vacuum between the jam and the lid and also helps avoid condensation.)Let the jar stay undisturbed on the counter overnight to set before serving.

Store Jam

• Then store in the fridge if consumed within 1 month. Or follow canning steps and process in a boiling water bath for 10 minutes if intending to store it in the pantry for a longer period. If you find canning overwhelming, freeze the papaya jam.