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