Papaya and Mango Jam

Lazy person, Mornings and Breakfast, a disastrous combination and yes that’s me๐Ÿ˜…. 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 spread๐Ÿคซ.

Preparation time – 4-6 hours
Cooking time- 20 minutes


Papaya- 650 g
Mango- 450g
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.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

26 thoughts on “Papaya and Mango Jam

  1. This is absolutely the best looking Jam I ever saw! Slipping this in with Nutella is a great idea ๐Ÿ™‚, maybe it would work with butter too if she is more tolerant towards butter?

    Liked by 2 people

    1. Thank you Deb, that’s the trick of fruits๐Ÿ˜…, the colours fool our eyes only to be given jolted awakening by taste buds๐Ÿ˜€. Now noticing the slipping of jam under Nutella only a parent can๐Ÿ˜…. I’m yet to comment on your weekend cook post, reading it was absolute fun๐Ÿ™‚.
      If I tell you her sandwich secret please don’t laugh ๐Ÿ™ˆ, her butter toast with Nutella has good layer of haldiram bhujia. No sandwich without bhujia๐Ÿ˜…๐Ÿ˜…. Childhood and the super silly food combos๐Ÿ˜‚.

      Liked by 1 person

      1. That Haldiram bhujia sandwich combo sounds rather lucrative to me, a beautiful Indian touch to the butter toast. Childhoods special joys, we would be called eccentric if we asked for those as grown ups. Or would we? My favourite sandwich is masala bun (called khara bun in Bangalore), lathered with butter and loaded with spiced peanuts (called Congress in Bangalore ๐Ÿ˜€).

        Thanks for reading my kitchen adventures too Richa. My cooking is quite often a hit and miss, but I try nevertheless ๐Ÿ˜Š

        Liked by 1 person

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