Papaya-Coconut Jam Papaya-Pineapple Marmalade

Instructions

1. 1

   Mix papaya puree, sugar, and coconut in a large kettle. Bring to the 1-2 tablespoons fresh grated ginger, if desired

2. 2

   boiling point and cook with constant slow stirring for 15 minutes. Add

3. 3

   lemon juice and ginger juice, and cook 5 minutes longer, or until very thick Mix pineapple and sugar in large shallow saucepan and let stand while

4. 4

   and glossy. Pour into sterilized jars and cover with paraffin. preparing the papaya. Add grated lemon rind and juice. Bring slowly to

5. 5

   To prepare the ginger juice: Place a thoroughly scrubbed piece of boiling point and boil about 30 minutes until mixture sheets from spoon, or

6. 6

   fresh ginger root in a small piece of strong coarse cloth, crush the root by until temperature reaches 224ºF. Pour into sterilized half-pint jars and seal.

7. 7

   pounding with a hammer or wooden mallet, and squeeze out the desired This marmalade does not keep longer than 6 months.

8. 8

   amount of juice.