Papaya Jam
Elevate your breakfast game with this luscious, homemade Papaya Jam—a tropical treat bursting with natural sweetness and bright citrus undertones. Made with ripe papayas, a touch of lemon juice, and a hint of vanilla, this recipe balances vibrant fruity flavors with just the right amount of sweetness. The jam's silky-smooth texture is achieved by simmering the papayas to perfection and blending them into a spreadable consistency. Whether slathered on toast, spooned over pancakes, or swirled into yogurt, this easy-to-make preserve is a delightful way to savor the taste of the tropics at home. With just 15 minutes of prep and a short list of ingredients, this Papaya Jam recipe is perfect for both beginners and seasoned jam-makers alike. Try it today for a flavorful escape to paradise!
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Recipe Information
Ingredients
- 2 medium-sized ripe papayas
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 cup water
- 1 teaspoon vanilla extract
Instructions
Peel the papayas and remove their seeds. Chop the papaya flesh into small cubes.
Place the papaya pieces into a heavy-bottomed pot.
Add the granulated sugar and water to the pot and stir to combine.
Bring the mixture to a boil over medium-high heat, stirring frequently.
Once boiling, reduce the heat to medium-low and let the mixture simmer for about 20-25 minutes, stirring occasionally, until the papaya softens and breaks down.
Use a potato masher or an immersion blender to crush the softened papaya into a smooth consistency.
Stir in the lemon juice and vanilla extract, then continue to simmer for another 10-15 minutes. The jam should thicken as it cooks.
To test the jam's readiness, place a small spoonful on a chilled plate. Let it sit for a minute and then gently run your finger through the jam; if it wrinkles, it is ready.
Once thickened, remove the pot from the heat and let the jam cool slightly.
Transfer the papaya jam into sterilized jars for storage, ensuring there are no air bubbles. Seal tightly with lids.
Allow the jam to cool to room temperature before storing in the refrigerator. The jam will keep for up to a month when refrigerated.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 502.6 g | 183% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 458.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 2611 mg | 56% | |
*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.
