How to make chewy sweet green papaya jam to treat guests during Tet

How to make Green Papaya Jam

• 1

  Prepare the papaya

  After purchasing the papaya, use a knife to cut off both ends and then peel the skin. Next, use a grater to shred the papaya into thin strips that are easy to eat.

  Then, soak the shredded papaya in 1 tablespoon of salt and a little water for about 5 minutes, then rinse the papaya thoroughly with water several times and let it drain.

  Tip: You can soak the papaya in lime water to make it crispy, chewy, and tastier!

  

  

  

  
• 2

  Blanch the papaya

  Put a pot of water on the stove, when the water boils, add the prepared papaya and blanch for about 3 – 5 minutes. After that, take the papaya out and put it into a bowl of cold water.

  After 5 minutes, take the papaya out of the bowl and use your hands to squeeze out the excess water.

  

  
• 3

  Mix sugar and pineapple

  Add the drained papaya into a pan. Next, add 500g of sugar and mix well for the sugar to soak into the papaya.

  Then, clean 200g of pineapple and cut it into small bite-sized pieces.

  Finally, add the pineapple to the pan with the sugary papaya and mix well to combine the ingredients. Marinate the mixture of papaya, sugar, and pineapple for about 3 – 4 hours.

  

  

  

  
• 4

  Prepare pandan leaf extract

  Use scissors to cut 30g of pandan leaves into small pieces and then put all the cut pandan leaves into a blender.

  Add 50ml of water to the blender, cover it, and blend the pandan leaves at medium speed for about 2 minutes until the leaves are finely blended.

  Then, strain the blended pandan leaf mixture through a sieve to extract the juice and discard the fibrous parts of the pandan leaves.

  

  

  

  
• 5

  Cook the jam

  Place the pan containing the mixture of papaya, sugar, and pineapple on the stove, turn the heat to high, and start cooking the jam until the sugar boils.

  After the sugar boils, reduce the heat, stir the mixture evenly, and continue to cook the papaya jam for another 10 minutes.

  Next, add the prepared pandan leaf extract into the pan, mix well to ensure the extract is evenly absorbed into the papaya mixture and the papaya changes color.

  Continue to cook the papaya jam for another 10 minutes and then turn off the heat.

  Tip:

  • Add the pandan leaves later to maintain a nice green color, as the color of the pandan juice will fade if exposed to high temperatures for too long.
  • Do not add too much pandan juice as it may make the jam bitter.

  

  

  

  
• 6

  Final Product

  Green papaya jam has an attractive appearance, with fragrant, chewy, and sweet strands. During Tet, having this dish to enjoy with tea is truly delightful! Let’s get into the kitchen and showcase your skills!