Papaya-Coconut Jam Papaya-Pineapple Marmalade
papaya-coconut jam papaya-pineapple marmalade
Ingredients
- 4 cup ripe papaya puree
- 2 cup finely grated fresh coconut
- 2 cup finely diced ripe pineapple (2 lbs.)
- 4 cup sugar
- 2 cup diced ripe papaya
- 1/
- 4 cup lemon juice
- 4 cup sugar
- 1 tsp ginger juice, if desired 11/2 teaspoons grated lemon rind (½ lemon)
- 0.3 cup lemon juice
Instructions
- 1
Mix papaya puree, sugar, and coconut in a large kettle. Bring to the 1-2 tablespoons fresh grated ginger, if desired
- 2
boiling point and cook with constant slow stirring for 15 minutes. Add
- 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
and glossy. Pour into sterilized jars and cover with paraffin. preparing the papaya. Add grated lemon rind and juice. Bring slowly to
- 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
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
pounding with a hammer or wooden mallet, and squeeze out the desired This marmalade does not keep longer than 6 months.
- 8
amount of juice.