Lazy person, Mornings and Breakfast, a disastrous combination and yes that’s me😅. I’m not a morning person, so you see my Coffee and toast has been my staple breakfast for years now. Jam is although my weakness, I’m not a fan of over-sweet jam, so store bought jam’s are usually opened under “NO homemade Jam” emergency only. Summer is the best season for Jamming up the jars and with ease in lockdown supply of fresh fruits keeps getting better. Spicy mango jam version I’ve already shared, this time wanted a twist to papaya. Tried combining papaya with many other fruits however this version is really quick and fuss free. Twinkle toes has no interest in this jam but I’m sure ill sneak it on her toast just under the Nutella spread🤫.
Preparation time – 4-6 hours
Cooking time- 20 minutes
Papaya- 650 g
Sugar – 500g
Juice of 2 lemon
Peel, remove seeds of papaya ,chop. Peel and chop mango. Add the chopped fruits in heavy bottom pan, add sugar. Keep in away in cool place covered for minimum 2 hours and if possible 4 hours.
Meanwhile sterilize the jam jars. Place them in boiling water for 10 minutes, drain, dry and keep aside. Place a plate in the freezer.
Sugar would have reduced mango to almost pulp, stir and place the pan on low flame, add lemon juice. Stir for 5 minutes. Blend the fruits to a puree. Let it come to a boil and simmer away for at least 10 minutes. Take the plate out of freezer, drop some of the jam on the plate. If the consistency holds then the jam is done, else simmer it for 5-7 minutes more. Take the pan off the flame, pour the jam in the jars, let them cool a bit. Close the lid and turn them upside down. Store in cool place and refrigerate once opened. Enjoy the spread on your toast.