Homemade Papaya Ginger Jam Recipe
Bright, spiced jam made from fresh papaya and ginger, cooked to setting point with lime juice. The tropical fruit combines with warm ginger and citrus for a complex preserve. Boiled until it reaches 220°C, then jarred for cooling. Ready to spread on toast, swirl into yogurt, or use as a filling.
Ingredients
- 1 papaya, deseeded and skin removed
- 1 ½ cups jam sugar or superfine sugarcaster sugar1:1swap
both work, jam sugar contains pectin
- 1 lime, washed and cut in half
- 4 cm ginger, peeled and finely grated
Instructions
- 1
Place papaya in a medium saucepan. Squeeze lime halves and add both halves to the pan.
- 2
Bring to a boil on medium heat and boil for 5 minutes, stirring occasionally.
- 3
Add sugar and mix until dissolved.
- 4
Add ginger and bring to a boil, stirring occasionally for 10 minutes or until temperature reaches 425°F.
- 5
Spoon jam into sterilised jars and set aside to cool.
Tips
Stir occasionally during cooking to prevent sticking and ensure even heat distribution.
Use a sugar thermometer to accurately monitor when jam reaches setting point at 220°C.
Good to Know
Once opened, store in the refrigerator for up to 3 months.
Jam can be made in advance and stored unopened in a cool, dark cupboard before opening.
Spread on toast, swirl into yogurt, or use as a filling for pastries and cakes.
Common Mistakes
Do not skip the initial 5-minute boil of papaya with lime to avoid uneven cooking and bitter flavors.
Do not stop stirring during the final 10-minute boil to avoid scorching on the pan bottom.
Do not jar jam before it reaches exactly 220°C to avoid a runny, non-setting preserve.