Papaya Jam
An incredibly fragrant jam for winter — and any time of year! Papaya jam is an exotic preserve that tastes every bit as good as the fruit and berry jams you're used to. You make it just like any other jam, and it comes out wonderfully aromatic, medium-thick, with a beautiful amber color.
NiCa
Recipe author
Papaya Jam
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
45 g
179 kcal
GI:
13
/
0
/
87
- Wash the papaya, peel it, cut it in half, and scoop out the seeds. 2. Cut the papaya flesh into cubes, put it in a pot, cover with the sugar, and leave for 30–40 minutes, until the fruit releases its juice. 3. Set the pot over low heat, bring to a boil, then let it stand for a couple of hours. 4. Scrub the lemon well with a brush and pat it dry. Grate the zest (just the yellow part) and squeeze the juice from the flesh. 5. Bring the jam back to a boil, add the lemon juice and zest, and cook for half an hour. Then ladle it into dry, pre-sterilized jars and seal with the lids. Enjoy your jam!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Papaya - 43 kcal/100g
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