Papaya and Mango Jam
photo by Missy Wombat
- Ready In:
6 1/2 pint jars
- 1 lb firm ripe fresh papaya, peeled,seeded and cut into 1/2-inch cubes (about 3 cups)
- 1 1⁄2 lbs firm ripe fresh mangoes, peeled,cut away from stone and cut into 1/2" cubes
- 3 cups sugar
- 3 tablespoons fresh lime juice
- 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.
Questions & Replies
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Very Nice Jam :-) ...I did a slight modification. I used 8 cups of fruit to the 3 cups of sugar, Lime Juice from 1 whole lime. This cooks down very well and it is still very sweet. You definitely need to stay with the mixture while it cooks down or will stick to the bottom of the pan. This is still super sweet even with the additional lime and fruit. I would make again, but definitely decrease the sugar. Just wanted to Add an update.... This Jam recipe just won a second place ribbon for me at our local county fair1
What a lovely combination! However, my rating is only based on the combination and ratio of the fruits, not on the sugar. I didn't measure the sugar in cups, but weighed the amount of fruits and used the same amount of a special sugar that contains pectin (this sugar is called Gelierzucker in Switzerland). This is the way the Swiss generally make jam: one amount of sugar to the same amount of Gelierzucker. I then stirred the jam until it jellied. As it was to sweet for me, I added some water and cooked the jam again. I forgot to add the lime juice to my first batch, but used a generous amount (maybe too generous) in the second batch. It is funny how one ingredient (lime juice) can make such a difference. Both jams are yummy, but they differ in taste quite a lot. The one without lime juice tastes much sweeter, though. Maybe a little bit too sweet. Anyway, I love both jams and will use them as presents at Christmas.
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RECIPE SUBMITTED BY
Raised in LA, schooled in France at Cordon Bleu. Ran 2 restaurants one in Calif and one in TX. My favorite cookbook is the Joy of Cooking - not the new version. Canning food is my passion. You can check this out at http://www.texfiles.com/msintrepid/canning.htm