Papaya Jam recipe:

5 Kilos of papya,
1 kg of sugar
5-10 tablespoons of lemon juice
26g of pectin

  1. Peel, deseed 5 kilos of ripe papaya.
  2. Mush three kilos, roughly chop the remaining two kilos.
  3. Place on stove and boil, while constantly stirring.
    1. Once it starts to boil;
  4. Add 13g of pectin powder after boiling.
  5. Stir in pectin.
  6. Add 1kg of brown sugar (or white if you prefer a lighter colour jam) and stir
  7. Add 5-10 table spoons of lemon juice;
    1. I can’t recall how much I used. I just followed my feelings.
  8. Make sure you are still stirring. 
  9. Add another 13g of pectin.
  10. You now have jam!
  11. Sterilise a ton of jars and carefully place them into the jars.
  12. Seal and let them cool to on the counter top.

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