Cameroon Style Papaya Jam Recipes

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.

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.

Steps:

• Cook slowly the papaya puree, grated fresh coconut, sugar and box of Sure Jell dry pectin for 15 minutes.
• Add the lemon juice and the grated fresh ginger and cook for another 5 minutes until it is thickened.
• Place in four sterilized pint size bottles.

Steps:

• Heat sugar and water for about five minutes until a syrup is formed. Add grated green papayas and cook slowly over low heat. When mixture thickens, remove from heat and add vanilla and lemon juice. Mix well.
• Pour into jars and seal. Fills two large jars.

Steps:

• In a pot, mash together the strawberries, papaya, coconut water, lime juice and pectin.
• Bring mixture to a full rolling boil that cannot be stirred down.
• Add the sugar and chia seeds and return mixture to a full rolling boil.
• Boil hard 1 minute, stirring constantly. Remove from heat and pour into jars.