Cameroon Style Papaya Jam Recipes

FRESH PAPAYA JAM

Steps:

• Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
• Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

CAMEROON STYLE PAPAYA JAM

Steps:

• Peel the papaya, de-seed and slice thinly. Add to a medium bowl and toss with the lemon juice and sugar to combine. Cover with plastic wrap and leave to sit over night in refrigerator.
• The following day, add the mixture to a mortar and pound to a paste or purée in a food processor. Transfer to a medium saucepan, bring to a boil then reduce to a simmer. Continue cooking until all the moisture has evaporated, then spoon into hot, sterilized canning jars and seal with lids and rings.
• Allow to cool to room temperature, and refrigerate any jars that do not seal. Store in a cool, dark cupboard.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.