Papaya jam for a Russian person is a wonder, because the dish is exotic. And among other things, it is also very healthy. Papaya is most often eaten raw, without skin and seeds. If you somehow ended up with this exotic fruit, make jam out of it and you won't regret it.
Ingredients
- lemon - 1 pc;
- sugar - 400 g;
- papaya - 500 g.
Preparation
Rinse the papaya in running water, peel and cut in two. Remove all grains, cut the pulp into small cubes. Cover them with sugar by placing them in a container.
Soak for 40 minutes until the papaya juices. Transfer the slices to a saucepan and bring to a boil over the fire. Next, the dish must be cooled by holding it somewhere aside for half an hour.
Mix the jam well and place in sterile dry jars. Banks must first be rinsed in warm water, and then steamed for half an hour. If this process is done in bad faith, bacteria can get inside, and the lid at the workpiece will explode.
You need to seal the jar using a special machine. There are manual, semi-automatic and automatic machines. The most common is the hand seamer. Roll up the papaya jam with lids and store it until winter.
Ready hot jars must first be cooled to room temperature before being sent for storage. To do this, wrap the jar with a towel or blanket and let stand for a while until it cools completely. If this is not done, the jar may swell or mold inside.
