I just love jams and marmalades. This papaya-pineapple marmalade is one you must try. I am hardly ever pleased with the shop bought jams; most times they taste fake, looks too watery, and are extremely sweet. So I don’t buy jams from the store; I prefer to make my own jam or marmalade now. The last jam I made was sorrel jam, and as sorrel is out of season, I decided to use what is easy to find.
Guava is not easy to find or else it would have be good, but it is not in season right now. Ugh! I will just have to wait. I must have really felt for a guava jam, when I decided to mix these two fruits together – papaya and pineapple. Papaya and pineapple is always available. So this choice is obvious.
Now, you should know that there is a difference between a jam and a marmalade. Even though both can be made with any fruit, jams are made by crushing fruit with sugar. They are thick, sweet, and firmer than a jelly. Marmalades are usually made with citrus fruits. It is generally a transparent jelly. Both are spreadable of course.
This papaya-pineapple marmalade has a sweet-tangy taste. I enjoy it with biscuit or bread. I am also considering using some in a muffin of some sort. Most jams or marmalades will last up to 3 months, and if canned, up to 18 months onced properly sealed.
2 cups ripe papaya, chopped
1/2 tablespoon lemon juice
2 cups ripe pineapple, chopped
4 cups granulated sugar,
1 teaspoon grated lemon rind
1/4 cup apple juice
Soak the papaya in the lemon juice.
Combine the pineapple and sugar in a large saucepan or stainless steel pot.
Add the lemon rind and cinnamon stick. Let stand.
Add the papaya to the pineapple, in the stainless steel pot over a low flame. Stir mixture with a wooden spoon until you see the juices, then raise the heat to a moderate then stop stirring.
When the whole mixture is a bubbling mass, set the timer for 15-17 minutes. Stir with a wooden spoon slowly but don’t disturb it too much. Bring the mixture to a boil until temperature reaches 224 degrees F.
Note: For those who don’t have a thermometer. Observe the pictures above. Once the bubbly mass subsides, the mixture will thicken.
Remove from stove then puree with a stick blender. Ladle into hot, sterilized jars and seal at once.
This Papaya Pineapple marmalade turned out to be a hit at home. It wasn’t too sweet and it retained all its fruitiness. Quite a wonderful companion to Dixie Biscuits lol.
Anyway, try our papaya pineapple marmalade and tell me what you think.
Before I go…Yes I haven’t been posting for a while but that doesn’t mean I’m not busy in the background. More recipes to follow in the coming weeks as time allows. Continue sending your emails and leaving a comment or two.. They are greatly appreciated.
Ah gone 🙂