Papaya Mango Jam

First, you need to peel and de-seed the papaya, and cut into small cubes. Then peel and cube the mango. If you don’t have fresh fruit, frozen works as well. Just defrost it before you make your jam.

Combine the fruit together in a Dutch oven, with the lime juice and water. (Depending on how soft your fruit is to start with, you may not need water, or you may need more than half a cup). Place over medium heat and stir until it starts to soften and simmer.

Once the fruit starts to soften, add the sugar and mash with a potato masher (you only need to mash it if your fruit cubes are too big for your tastes). Let it boil for another 20-30 minutes, stirring often, until the liquid has reduced and become jam-like in texture.

Spoon the jam into hot sterilized jars, sealing immediately.

Using this amount of fruit, I filled seven 250 ml jars. But you could halve the recipe if it’s a bit much. I just happened to have a massive papaya. You can also add more sugar than I did. I typically like my jams a bit tart and I like to really let the fruit flavors come out.