Cameroon Style Papaya Jam Food

FRESH PAPAYA JAM

Steps:

• Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
• Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

CAMEROON STYLE PAPAYA JAM

Steps:

• Peel the papaya, de-seed and slice thinly. Add to a medium bowl and toss with the lemon juice and sugar to combine. Cover with plastic wrap and leave to sit over night in refrigerator.
• The following day, add the mixture to a mortar and pound to a paste or purée in a food processor. Transfer to a medium saucepan, bring to a boil then reduce to a simmer. Continue cooking until all the moisture has evaporated, then spoon into hot, sterilized canning jars and seal with lids and rings.
• Allow to cool to room temperature, and refrigerate any jars that do not seal. Store in a cool, dark cupboard.

PAPAYA AND MANGO JAM

Steps:

• Combine all ingredients in saucepan.
• Bring to boil over moderate heat, stirring frequently.
• Reduce heat.
• Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
• Spoon jam into hot sterilized canning jars.
• Fill jar to within 0.125 in from top.
• Seal quickly and tightly.

FRESH CORN MUFFINS (CAMEROON)

Steps:

• Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
• Add the baking powder and salt.
• Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
• Bake for 25 minutes or until a toothpick comes out clean.

SWEET CANDIED PAPAYA(CAPE VERDE)

Steps:

• Peel the papaya, remove the seeds and cut the flesh either into strips or into 1" cubes.
• Combine the water and sugar in a large pot. Heat until the sugar has dissolved then add the papaya pieces along with the cinnamon stick, cloves and lemon zest. Bring to a boil and cook over medium heat without stirring until the sugar becomes a thick syrup (about 20 minutes boiling).
• At this point take the pan off the heat and set aside until cooled to room temperature.
• Turn the papaya and syrup mixture into a jar and store in the refrigerator. It is typically served as a dessert with cottage (farmer's) cheese or yoghurt.

FRESH PAPAYA AND COCONUT JAM

Steps:

• Cook slowly the papaya puree, grated fresh coconut, sugar and box of Sure Jell dry pectin for 15 minutes.
• Add the lemon juice and the grated fresh ginger and cook for another 5 minutes until it is thickened.
• Place in four sterilized pint size bottles.