Pineapple Papaya Jam

I had prepared this jam a while back using fresh season’s produce from the market.

Sugar, chopped pineapple chunks, chopped papaya chunk

This jam is easy to prepare, has a subtle sweet flavor thats delicious. The sugar that I have used to prepare this jam is white crystal Indian sugar that I bought from an Indian store here, which is different from granulated sugar available in the market usually. If you are using granulated sugar, you might need it in a lesser quantity.

Pineapple Papaya Jam
Makes approx 675 ml jam

Ingredients:

Chopped Pineapple (skinned, core removed) – 400 gms
Chopped Papaya (peeled and seeds removed) – 400 gms
Sugar – 600 gms
Lemon juice – 2 tsp

1 (24-ounce/3 cup/700 ml capacity) glass canning jar

Papaya Pineapple Jam

Method:

1. In a large saucepan bring surplus water to boil. Meanwhile, wash the glass canning jar in which you want to store the jam with warm soapy water. Rinse thoroughly. Plunge the glass canning jar in the boiling water for 2 minutes and remove using tongs. Let the jar air dry completely on racks while you prepare the jam. Similarly sterilize the lid of the jar.
2. Puree pineapple and papaya individually in a food processor and keep aside.
3. In a stainless steel saucepan, add the pureed papaya and pineapple. Also add sugar and lemon juice and mix well. Let it come to a boil once then let cook at medium high heat for about 45 minutes. Keep stirring every few seconds being careful not to scorch the mixture, and cover with a splatter screen (as it later on spits intensely) during the last stages.
4. To test for doneness, remove the jam from heat and place half a teaspoon of the jam on a cold saucer. If the consistency of the jam resembles a firm jelly, remove from heat. If the consistency is thin and runny it needs to be cooked for a few more minutes.
5. When the jam is ready, pour it into the dry jar leaving 1/4 inch space from the top, and cover with the lid. Let the jar come to room temperature, then refrigerate to store.

Note: This is a preservelike spread and not a true preserve and must be refrigerated to avoid spoilage, because it contains a higher proportion of fruit to sugar and retain more fresh fruit flavor.

Luv,
Mona

10 thoughts on “Pineapple Papaya Jam

  1. You have a great blog Mona. I have a question, how long does the refrigerated Jam stay good?

    Siri, this homemade jam stays good in the refrigerator for about a month, however I advise to use it as soon as possible.

  2. Salam. Looks delicious to be spread on bread. Here, pineapple and papaya are easily available and cheap compare to the imported fruits (mediterranean). Thank you Mona for the recipe.

  3. Hi,
    First time here. I am hyd’di working in Bangalore 🙂 This jam looks good and easy. Should I be refrigerating this for sure?

    Hb, you should refrigerate the bottled jam once it is cool for storage. ~Mona

  4. Whatever you make looks delicious!! Have you ever considered approaching some TV station (omni2 perhaps) and asking if they have some cooking shows upcoming and portray your recipes and results there? I know I would be a subscriber…

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