Homemade Papaya Ginger Jam Recipe
- Prep
- 2 min
- Cook
- 45 min
- Yield
- 5 jars
- Level
- medium
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.
No ratings yet — be the first
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
Method
5 steps- 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.