Canning Papaya Jam

Instructions

• Wash the papaya under cool water.  Peel the papaya and discard the peelings.
• Cut the papaya in half lengthwise, and use a knife or spoon to remove the seeds. Cut the papaya into small pieces.
• Place the papaya pieces in a medium saucepan or jam pot.
• Heat the papaya pieces over medium heat, stirring frequently.
• Reduce the heat to simmer and cover, stirring occasionally. Simmer the papaya for 15 minutes until the pieces are soft.
• Remove the pot from heat, and use a potato masher to mash the papaya.
• Add 3 cups of sugar and ½ cup lemon juice to the papaya pulp and stir to combine.
• Return the saucepan to the stove and cook over medium heat at a slow boil, stirring frequently.
• Use the cold plate method to test for the gel stage. Once the dollop of jam on a cold plate forms a mound and is not runny, remove the papaya preserves from heat and skim off any foam if necessary.
• Ladle or pour the jam into prepared jars or containers, leaving ¼” headspace at the top of the container.  Wipe the rims of the jars or containers with a clean, damp cloth.  Affix the lids.
• If you do not plan on canning your jam, leave the containers on the counter to cool until they have reached room temperature.  Label and store the jam in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
• To preserve the jam using a hot water bath canning method, affix 2-part canning lids to the jars after cleaning the rims with a cloth.
• Process the jam in a prepared hot water bath canner for 10 minutes once the water has returned to boiling or for 15 minutes if you are above 6,000 feet in elevation.
• After processing, remove the cover from the canner, turn off the heat, and allow the jars to sit in the hot water for 5 minutes.
• Using a jar-lifter, remove the jars from the canner and allow them to cool on a towel on the counter, leaving them undisturbed for at least 12 hours.  Check the seals and refrigerate any unsealed jars to use within 3 weeks.  Store sealed jars in a cool, dark place or pantry for up to 18 months for peak quality.