Peach Papaya Jam Recipe

Filed in Canning and Preserving, Jams, Uncategorized by on August 10, 2020 0 Comments

Combine peaches with papaya and other tropical flavors for an easy jam recipe.

peach papaya jam

I love anything tropical. Tropical beaches. Tropical drinks. Tropical beachwear. Tropical flora. And tropical fruit. So, when I spied a ripe papaya at the grocery store, I knew just where it was going.

As I am still working my way through the pile of peaches my backyard tree provided this year, I combined the papaya, peaches, some ground ginger, and lime for a tropical treat. Since visiting the tropics isn’t on the schedule this year – Covid-19 precautions and all – I am doing whatever I can to bring the tropics to me. This jam reminds me of blue skies and palm trees; and tastes equally good slathered on a muffin or brushed over grilling veggies.

Peach Papaya Jam

Combine peaches with papaya and other tropical flavors foran easy jam recipe.
Servings 6 half-pint jars


  • 2 cups peeled,seeded, chopped papaya
  • 3 cups peeled,pitted, chopped peaches
  • 1/4 cup lime juice
  • 1 teaspoons ground ginger
  • 4 cups granulated sugar
  • zest from one lime


  • Add all ingredients except lime zest to a large Dutch oven or other cooking pot.
  • Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
  • Slowly bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
  • Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
  • Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
  • Add lime zest to the bubbling jam, and stir to distribute throughout the mixture.
  • Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
  • Wipe the lip of each jar with a damp paper towel. Top the jars with a lid and lid ring.
  • Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.
  • Makes about 6 (1/2 pint) jars.
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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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