Cameroon Style Papaya Jam
Bring bold tropical flavor to your breakfast table with Cameroon Style Papaya Jam, a vibrant homemade preserve that highlights the sweet, sun-ripened allure of papayas. This easy-to-make recipe combines fresh papaya, a touch of zingy lime juice, and a hint of optional ground ginger for a warm, spiced undertone that adds depth to the sweetness. Achieve your preferred texture by mashing the fruit to perfection—leave it slightly chunky for a rustic feel or smooth it out for a silkier spread. With just 15 minutes of prep and a short simmer, this rich and colorful jam is perfect for slathering on toast, topping pancakes, or swirling into yogurt. Whether you're savoring it fresh from the fridge or preserving it for later, this exotic papaya jam will transport your taste buds straight to the tropics! Perfect for lovers of homemade jams and tropical fruit recipes.
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Recipe Information
Ingredients
- 1.5 kilograms Ripe papaya, peeled and diced
- 750 grams Granulated sugar
- 3 tablespoons Fresh lime juice
- 1 teaspoon Ground ginger (optional)
- 125 milliliters Water
Instructions
Peel the papayas, remove the seeds, and cut the flesh into small cubes. Weigh the diced papaya to ensure you have about 1.5 kilograms.
In a large pot, combine the diced papaya, granulated sugar, lime juice, and water. Stir well to coat the papaya with the sugar mixture.
Place the pot over medium heat and stir occasionally until the sugar dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer while stirring frequently to prevent sticking.
If using, add the ground ginger for an extra layer of warm, spiced flavor.
As the mixture cooks, mash the papaya pieces with the back of a spoon or a potato masher until you achieve your desired consistency. Leave small chunks for a textured jam, or mash thoroughly for a smoother result.
Continue simmering until the jam thickens, about 30–40 minutes. To test if the jam is ready, place a small spoonful on a chilled plate. Run your finger through it; if the jam holds its shape and doesn’t run, it’s done.
Remove the pot from heat and let the jam cool slightly.
Carefully transfer the jam into sterilized glass jars, leaving some space at the top. Seal tightly with lids and let them cool fully at room temperature.
Store the jam in the refrigerator and consume within 2–3 weeks, or follow proper canning procedures for longer shelf life.
Nutrition Facts
Calories |
3463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 910.3 g | 331% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 839.8 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 3910 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
