- Yield: 4 cups
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Caribbean papaya jam
If you love the thought of homemade jam but hate the thought of standing over a hot stove using tools to pull heavy, hot jars and lids out of boiling water, try this recipe. You're done in under an hour (the jam's got to cool, but it can do it on its own). The jam has no preservatives or artificial sweeteners. Easy to make, it will keep up to three weeks in the refrigerator and up to a year in the freezer.
- Slice open the papaya. Discard the seeds. Peel the fruit. Chop into small chunks. For an easy way to do this, select "Tips and Ideas" in the Caribbean Red papaya menu above.
- In a large saucepan over medium-high heat, combine the papaya pieces, blackberries, honey, the juice of 2 lime and black pepper.
- Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, or until slightly thickened (it will thicken more as it cools).
- Remove from heat, and let cool to room temperature.
- Scoop into freezer-friendly 1/2-pint containers. Leave about 1/2" of space at the top. Before putting the lid on the container, add plastic wrap to the surface of the jam.
- Store up to 3 weeks in the refrigerator or up to a year in the freezer.