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Preparation
2 hours
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Processing
40 minutes
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Difficulty
Medium
Papaya jam can be served to guests during Tet holiday with a gentle sweet aroma. Let’s join TasteVN into the kitchen to quickly make delicious, crispy papaya jam without the need for lime water.
Ingredients for Papaya Jam For 7 people
Green papaya 1 fruit (about 900g) Sugar 300 g Salt 1 tablespoon Pandan leaves 3 stalks
Tips for choosing fresh papaya for making jam:
- You should choose long fruits, feel heavy in hand, with the stem still sticky. These fruits will have fewer seeds and thick flesh.
- If you buy papaya to make jam, you should choose duck-billed papayas, freshly picked, with firm flesh.
- Do not buy papayas that are too immature as they will not be sweet enough and lack the aroma of papaya; overripe fruits with soft flesh will be too watery, resulting in jam that is mushy and chewy, and not tasty anymore.
- Additionally, you should not buy papayas on rainy days (or during the rainy season) as they will not be sweet.
See details: Notes when choosing and storing papaya
-800x450-4.jpg "How to make chewy papaya jam without using lime water for a more joyful Tet celebration 2")
How to Make Papaya Jam
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Preparing the Papaya
Buy a papaya, scrape off the green skin, and wash off the sap.
Cut the papaya in half and slice it into thin pieces about the width of one finger along the length of the papaya. Remove the seeds to keep the papaya strips looking nice.
From the thin slices, cut them further into thinner strips about 1/4 the width of a finger.
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Soaking the Papaya
Place the sliced papaya into a basin. Add about 1 tablespoon of salt, mix well by hand, and soak for about 2 hours for the salt to penetrate the papaya.
After soaking, pour in enough water to cover the papaya, soak for about 30 minutes to let the papaya release some of the saltiness. Then rinse with water.
After that, change to fresh water and soak for another 30 minutes. Continue to soak and rinse repeatedly until the papaya is no longer salty, then drain in a colander.
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Marinate papaya
Put the cleaned papaya into a bowl, add about 300g of sugar, and mix well.
Then place the bowl of papaya in the refrigerator for about 4 – 5 hours so that the sugar completely dissolves and absorbs into the papaya.
Tip: If you have time, you should marinate the papaya in the refrigerator for about 1 – 2 days. Because the longer the papaya is marinated in the fridge, the crunchier it will be and the papaya strips will be clearer.
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Cook papaya jam
After marinating the papaya with sugar, take it out and drain all the sugar water into a large pan.
Place the sugar pan on the stove over high heat until it boils, then add the papaya and stir briefly. At this point, you will see the sugar simmering lightly.
When the sugar starts to boil vigorously, lower the heat to medium, add the pandan leaves and blanch for about 10 minutes to create aroma for the jam.
Continue to cook the papaya until you see the sugar thickening and there are white, dry, hard patches of sugar on the edge of the pan, then lower the heat as much as possible and stir more vigorously.
After some time cooking the papaya, you will see the sugar coating on the papaya drying. Keep cooking until the papaya is also dry, then turn off the heat.
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Finished product
The papaya jam after completion has an eye-catching yellow color. The jam strands are chewy and crispy with a faint aroma of pandan leaves. The layer of sugar coating on the outside adds a sweet touch that blends with the papaya jam, creating a treat that will delight your whole family. Treat your guests with this papaya jam!
Tips for storing papaya jam for longevity and taste
- After making the jam, you need to put it on a tray and let it cool completely before storing. This step is quite simple, but if you’re a bit impatient, storing the jam too early before it cools will cause the coconut jam to release water and lose its deliciousness.
- Store the jam in plastic bags or airtight glass jars. When storing in jars, add a layer of sugar inside. The sugar layer will absorb moisture from the jam, helping to preserve it longer.
- When using jam, only take out a sufficient amount to avoid exposing the remaining jam to outside humid air, which can cause it to melt.
- Do not display the jam in direct sunlight. The heat will cause the sugar to melt.
- For long-term preservation, you should sun-dry the jam or put it in a dehydrator until completely dry. Then store it in the refrigerator (about 1 month).
See more:
Recently, we shared a way to make soft and chewy papaya jam that is delicious and quick without the need for lime water. TasteVN invites you to try it out and see the results. Wishing you success!
*Refer to images and recipes from the YouTube channel: Mưu Sinh Miền Quê
