Papaya and Mango Jam
Indulge in the tropical sweetness of homemade Papaya and Mango Jam, a vibrant spread that captures the essence of sun-ripened fruits in every spoonful. This easy-to-make recipe combines the lush creaminess of ripe papaya with the golden juiciness of mango, perfectly balanced with a touch of lemon juice for a hint of tang. With just five simple ingredients and a short prep time, this jam comes together beautifully, thickened to perfection and bursting with natural flavors. Whether you’re spreading it on toast, swirling it into yogurt, or using it as a glaze for desserts, this fruity preserve is a delicious way to bring a taste of the tropics to your table. Plus, with step-by-step guidance, you’ll have a vibrant, jewel-toned jar of goodness ready to store or gift in no time!
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Recipe Information
Ingredients
- 2 cups (peeled, deseeded, and diced) Ripe papaya
- 2 cups (peeled and diced) Ripe mango
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 0.5 cups Water
Instructions
Peel and deseed the papaya, then dice it into small cubes. Do the same for the mangoes.
In a large, heavy-bottomed pot, combine the diced papaya, diced mango, granulated sugar, lemon juice, and water.
Place the pot over medium heat and stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent sticking and burning.
After about 20 minutes, use a potato masher or an immersion blender to break down the fruit mixture into a smoother consistency, if desired.
Continue to simmer for another 10 minutes, stirring frequently, until the jam thickens. You can test the consistency by placing a small spoonful of jam on a chilled plate. If it sets and wrinkles when pushed with your finger, the jam is ready.
Remove the pot from heat and let the jam cool slightly.
Transfer the jam to sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly and let them cool completely before storing.
Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 524.3 g | 191% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 497.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 2043 mg | 43% | |
*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.
