I recently served this jam at a fancy cheese table with some lovely goat cheese. It quickly became everyone’s favorite. But it also tastes great on a simple piece of toast and butter.
It is quick, easy and cheap, and a great way to use up any leftover papaya.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: Makes 4 cups
- 750g papaya, peeled and diced into 1cm cubes
- 500g (medium sweet) jelly sugar
- 10ml water
- 15ml fresh lime juice
- 35ml Cointreau
- Put all ingredients in a saucepan and bring to the boil. Simmer for 15 minutes while stirring occasionally. Let cool and store in a preserving jar or airtight container.
If you do not want to use alcohol you can replace the Cointreau by some fresh orange juice.