Honestly, I am wary of making Jams, Crushes and other preserves at home. Its not so much as the sugar but the fear of failure.. What if ?? What if ? Seems to loom large. But this recipe from Masala Herb gave me so much more - best of all, it was free of preservatives, could be made with Brown Sugar, and best of all made such wonderful use of ripe Papayas that were lying on the fruit basket.
Fruits in natural form or jam?
Most of us at home love Papayas in the natural form. Although this jam set quickly (almost within 3-4 hours) and we indulged in it next day at breakfast with some buttered toast. Ah ! the bliss of knowing its completely healthy and preservative free made all the wait worthwhile . Thank you Helen for a keeper.. I made some changes based on our personal preferences… and we surely enjoyed making it 🙂 Another unique recipe with whole papaya is this Sugar free Apple Papaya Smoothie which serves like a meal by itself.
What other fruits can be made into jams?
Apple, Mango, Strawberry (any berry) including Indian Gooseberry, Tomato .. some of the jams I have heard. Do let me know in the comments what other jams do you know / make at home?
Tips to make a great homemade Jam:
- Use fresh free of pesticides and blemish
- Wash, wipe the fruits dry before using
- Always use a sterile spoon / ladle while making the jam / while serving
- Cool Jam / preserve to Room temperature before storing in a sterile glass jar
- Measure ingredients accurately using kitchen scale
Prep time : 15 mins, Cooking time : 25-30 mins + standing time : 4 days
Makes : Approx 150 grams of preserve, keeps for about 2-3 weeks under refrigeration.
PIN FOR LATER
Ingredients to make Papaya Ginger Jam:
- 450 grams Papaya (Ripe and sweet Papaya)
- 65 grams White sugar
- 100 grams Brown Sugar (increase to 120 grams if you want it sweeter)
- 8 tablespoon Lemon juice (also use the the quartered lemons)
- ½ tablespoon Ginger (grated)
How to make Papaya Ginger Jam:
- Peel and chopped Papaya into medium chunks. Deseed them as required and remove any fibres that might be present in the pulp.
- Soak the cut papaya in the lemon juice and white sugar and the cut lemons. Stir well and keep covered in the refrigerator for 2 days. Keep mixing them every 8-12 hours
- On the third day, discard the whole lemon pieces.
- In a deep bottomed sterile pan, add the papaya pulp and bring it to a boil while mashing up the papaya with a sterile spoon. You can puree them using a stick blender at this stage.
- After 15 mins of continuous stirring on a low flame, add the brown sugar - in a few mins, it will start to reduce leaving the pan at the sides. Do a taste check now and adjust if required.
- Now add the grated ginger and mix well. The jam should coat the back of a spoon or a cold plate and not shake when wriggled.
- Let it cool to room temperature. Fill in a sterile bottle and use as needed. Let it set for a whole day before you begin to use the preserve.
Papaya Ginger Jam | Easy Homemade Jams
Equipment
- Bowl
- Stick Blender
- Thick Bottomed Pan
- Ladle
- Ceramic plate
Ingredients
- 450 grams Papaya Ripe and sweet Papaya
- 65 grams White sugar
- 100 grams Brown Sugar increase to 120 grams if you want it sweeter
- 8 tablespoon Lemon juice also use the the quartered lemons
- ½ tablespoon Ginger grated
Instructions
- Peel and chopped Papaya into medium chunks. Deseed them as required and remove any fibres that might be present in the pulp.
- Soak the cut papaya in the lemon juice and white sugar and the cut lemons. Stir well and keep covered in the refrigerator for 2 days. Keep mixing them every 8-12 hours
- On the third day, discard the whole lemon pieces.
- In a deep bottomed sterile pan, add the papaya pulp and bring it to a boil while mashing up the papaya with a sterile spoon. You can puree them using a stick blender at this stage.
- After 15 mins of continuous stirring on a low flame, add the brown sugar - in a few mins, it will start to reduce leaving the pan at the sides. Do a taste check now and adjust if required.
- Now add the grated ginger and mix well. The jam should coat the back of a spoon or a cold plate and not shake when wriggled.
- Let it cool to room temperature. Fill in a sterile bottle and use as needed. Let it set for a whole day before you begin to use the preserve.
Notes
- Use fresh free of pesticides and blemish
- Wash, wipe the fruits dry before using
- Always use a sterile spoon / ladle while making the jam / while serving
- Cool Jam / preserve to Room temperature before storing in a sterile glass jar
- Measure ingredients accurately using kitchen scale
Unknown says
That is marvellous.... Wow Kalyani..
vaishali sabnani says
Looks interesting , and delicious ! I have never tried jams though i do make other preserves . Good one .
MySpicyKitchen says
I would not have guessed it is made of papaya. Yes it is pure bliss when everyone at home relishes it & if it is a healthy food. Lovely color.
cookingwithsapana says
The relish looks delicious.Very nice choice.
The Pumpkin Farm says
this looks like the one's u get on table fresh in restaurant ...each morning..for breakfast..the freshness of homemade jam/ jelly is unmatched
Harini R says
The combination of papaya and ginger is tempting me. Sounds tongue tickling 🙂
Sandhiya says
Yummy Relish.Looks like store brought one..Well made.
Priya Suresh says
My mouth is watering here, this relish is killing me..
Srivalli says
Even though I tend to do instant jams that has not much shelf life, I never tried jamming..this one looks so sinful too...very nice..
preeti garg says
Mouthwatering sauce... amazing color
Srividhya says
what an interesting relish.. bookmarking it
Archana says
Wow Kal. Bookmarking. I did not know you knew Helen.
Priya Srinivasan - I Camp in My Kitchen says
Wow, kalyani, love the look of it and i m sure ginger must be giving a nice zing to the jam. Superb relish, bookmarking it to try!
Pavani says
Wow, what a delicious looking jam. I've never tried papaya jam before, will have to try some time.
Suma Gandlur says
That ginger must add a lovely zing.
You made me all nostalgic. We used to have a papaya tree in our backyard growing up and my mother would often make jam with the papayas.
Chef Mireille says
what a fabulous looking jam - must taste awesome!
Seema Doraiswamy Sriram says
This is my mother's favorite jam. We always had papays in teh backyard that gets turned into jam whenever we had excess. the glossy jam with leftover chapatis was my favorite breakfast.
Kalyani says
yes, my pati's house backyard too had papayas in plenty and used to be made into jams altho I never bothered to learn the recipe then.
jam with chapati was our fav EVER snack / breakfast back then
Priya Vj says
Papaya jam sounds interesting. Have never tasted jam with a hint of ginger lime and ripe papayas . Loved the glaze of the jam and the way you have marinated the papaya for 2 days in sugar,must have brought out all the flavors very well.
Kalyani says
yes, thank you.. the marination is key here, and the flavours seep then
Shobha Keshwani says
Nice home made jam. I have never tasted papaya jam. Interesting one. Will try.
Kalyani says
Thanks Shobha! do try!
Mayuri Patel says
Kalyani, jam is not a regular condiment on our table but occasionally we do indulge in it. Most ready made ones are so sugary, so prefer making it at home. I make papaya jam especially when papaya is bland. Like your idea of adding ginger.
Kalyani says
yes MAyuri. I hardly make them too. but this recipe with brown sugar and NO pectin is a family favourite now!
Mina Joshi says
Your papaya jam looks so delicious. Adding ginger to the papaya jam is a great idea. I love its deep colour. Makes me wish I could taste some on my toast. Homemade jam is a great treat anytime of the year.
Kalyani says
Thanks Mina ji. homemade is surely the best 🙂