Papaya Jam with lime is one of my favorite tropical fruit jams. The lime lends the papaya fruit a lovely aroma.
No matter if you use this jam as bread spread or mixed into a yogurt, you won't be disappointed by the texture and flavors!
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Jam Making Tips
Picking the right fruit is crucial for making the perfect jam at home.
That means using organic, non-treated limes in this papaya jam recipe is essential.
The skin of the lime is used to give the homemade jam some natural pectin (and of course the lime helps give the jam a lovely, refreshing aroma).
Lime skin, and citrus fruits, in general, contain plenty of natural pectin, which helps in gelling the jam so to preserve it for longer, naturally.
To make sure that your homemade jam holds well without getting moldy, you should always work in a clean and hygienic environment.
The amount of sugar and the cooking and boiling process aid in the preservation.
Just before you fill your jars, make sure to sterilize the jars and lids in boiling water. Sterilizing will get rid of any germs.
Ensure you keep a pot with water to boil and place your washed jam jars into it for a few minutes.
Just before closing the lid, pour a small amount of rum into the lid, to kill remaining germs and to give your papaya lime jam a longer shelf life.
Lock well with the lid and turn your hot jar upside down. This will create a vacuum and your jam will hold much better that way. Turn the jar back up once the jam has cooled down.
I always store my jam in the fridge once opened, and I would suggest you to do the same thing so that you can thoroughly enjoy your homemade jam.
📖 Recipe
3 Ingredient Papaya Lime Jam Recipe
Ingredients
Instructions
- To prepare the papaya cut into half and quarter and scrape out and discard the seeds and strings with a spoon. Cut and discard the peel as well. Cut the Papaya into one inch sized pieces and weigh the fruit pulp.
- Place the papaya pieces in a bowl and add the sugar, juice of the 3 lime and the previously washed lime peels. Mix the content, cover with a lid and keep for 12 hours or more in the fridge. Stir the content every few hours.
- This will help the fruits to incorporate with the sugar better. If you are in a hurry, you can skip that step.
- Place everything into a pot and cook on low heat for about 25 minutes. Keep on stirring frequently!
- Increase the heat and bring it to a rolling boil (lot of bubbles and foam are an indication). Remove from the heat.
- Simmer the papaya jam for a while until the jam is set. Check with a candy thermometer (jam setting temp 220° Fahrenheit/105° Celsius) or by doing the ice cold plate test. Drop hot jam on an ice cold plate and move the plate to see if it runs. If it runs, let the jam simmer a bit longer, repeat the test until the jam is set.
- Test if the jam is set by dropping some jam on a cold plate. If the jam runs, it needs some more cooking time.
- Pick out the lemon peels and mash the jam if you like with a blender or hand masher.
- Prepare your jars and lids by sterilizing in boiling water and pour some rum into the lid (to kill further germs). Place your jam into the jars, close and turn them upside down until the next day.
- Store in a cool and dry place!
Notes
- 1 servings = 1 teaspoon, Total amounts to about 2-3 jars = 80 servings approx.
- Use only untreated organic lime because we will add the lime rind to the jam to add natural pectin which is in the lime rind. You don't want chemicals on your lime to be in your jam.
Nutrition
Uses
I love to spread my jams over a slice of bread, homemade brioche buns or Indian Chapati flatbread for breakfast!
The consistency of the papaya jam is also suitable as a filling for doughnuts and pastries.
We use homemade apricot jam, for example, in Austria, on cakes to layer and finish off the sugar glaze. In that method, the glaze turns out shiny. You can use this papaya jam the same in the same way.
Or how about adding a dollop of jam to your daily fresh yogurt bowl? Paul loves this jam in his porridge or muesli.
