Lemon Papaya Jam

Overview

During the Spring Festival in 2015, the family took a self-driving trip to Sanya. After the Spring Festival in a different place, the scenery and beaches in Sanya were so beautiful. The fruits were also dazzling, and most of the fruits were naturally ripe. The unique fruit fragrance can only be considered mellow in the place where it is produced. Ripe papayas, with their clear yellow color, were a delight to eat during my time in Sanya. As a fruit enthusiast, of course I did not forget to retain this mellow aroma and make papaya jam. A sweet delicacy and a souvenir.

Tags

• dessert
• children
• breakfast
• jam
• clear water
• papaya
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Clean the jam bottle, place it upside down in a steamer, steam and sterilize it for 20 minutes, take it out and dry it upside down for later use;

   

2. 2 Prepare 3 lemons, wash them, cut them in half, squeeze the lemon juice, and pour it into a glass basin;

   

3. 3 Then wash the prepared papaya, peel and remove the flesh; cut into small cubes and put in lemon juice;

   

4. 4 Weigh the required rock sugar into a glass basin and add an appropriate amount of water, stir evenly; then pour it into a copper pot;

   

5. 5 First bring to a boil over high heat to remove any foam floating on the surface, then lower the heat and simmer until thick;

   

6. 6 Turn off the heat, put the jam in a jam bottle while it's still hot, put it upside down for 30 minutes, clean the outer wall of the jam bottle, leave it at room temperature for 3-7 days, and then it's ready to eat. If it's stored for a long time, store it in the refrigerator for refrigerated storage, which usually lasts about 3 months.

   

7. 7 Close-up of the finished product.

   

8. 8 Close-up of the finished product.

   

9. 9 Close-up of the finished product.