Papaya Jam With Lime Food

PAPAYA JAM WITH LIME RECIPE

Steps:

• To prepare the papaya cut into half and quarter and scrape out and discard the seeds and strings with a spoon. Cut and discard the peel as well. Cut the Papaya into one inch sized pieces and weigh the fruit pulp.
• Place the papaya pieces in a bowl and add the sugar, juice of the 3 lime and the previously washed lime peels. Mix the content, cover with a lid and keep for 12 hours or more in the fridge. Stir the content every few hours.
• This will help the fruits to incorporate with the sugar better. If you are in a hurry, you can skip that step.
• Place everything into a pot and cook on low heat for about 25 minutes. Keep on stirring frequently!
• Increase the heat and bring it to a rolling boil (lot of bubbles and foam are an indication). Remove from the heat.
• Simmer the papaya jam for a while until the jam is set. Check with a candy thermometer (jam setting temp 220° Fahrenheit/105° Celsius) or by doing the ice cold plate test. Drop hot jam on an ice cold plate and move the plate to see if it runs. If it runs, let the jam simmer a bit longer, repeat the test until the jam is set.
• Test if the jam is set by dropping some jam on a cold plate. If the jam runs, it needs some more cooking time.
• Pick out the lemon peels and mash the jam if you like with a blender or hand masher.
• Prepare your jars and lids by sterilizing in boiling water and pour some rum into the lid (to kill further germs). Place your jam into the jars, close and turn them upside down until the next day.
• Store in a cool and dry place!

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.

PAPAYA AND LIME SCONES

Steps:

• Preheat oven to 425°F
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
• Stir in the canola oil with a fork until pea size crumbs form. In a small bowl combine the milk, egg, lime zest and papaya.
• Add to the flour mixture and stir with fork until blended. Dough will be sticky.
• Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5 inches in diameter. Don't over work the dough.
• Place disks on ungreased cookie sheet and cut into desired number of wedges. Brush lightly with milk and bake for about 20 minutes.

PAPAYA LIME FOOL

Steps:

• Mash papaya flesh with a fork until smooth or pulse in a food processor until coarsely puréed. Add 5 tablespoons sugar and 2 tablespoons lime juice and stir or pulse to combine. Add more sugar and lime juice to taste (papayas vary in sweetness and acidity).
• Beat cream in a large bowl until it holds soft peaks, then fold in papaya mixture gently but thoroughly.
• Divide among 8 (6-ounce) glasses and chill at least 1 hour to allow flavors to develop.

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.