Best Peach Papaya Jam Recipes

Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

8 to 10 pounds peaches
8 pounds sugar

Steps:

Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

Fresh Papaya Jam image

Provided by Angel

Time 5h5m

Yield 64

Number Of Ingredients 4

Steps:

Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 16.3 g

Peach Papaya Jam image

Provided by Renee Pottle

Number Of Ingredients 6

2 cups peeled,seeded, chopped papaya
3 cups peeled,pitted, chopped peaches
1/4 cup lime juice
1 teaspoons ground ginger
4 cups granulated sugar
zest from one lime

Steps:

Add all ingredients except lime zest to a large Dutch oven or other cooking pot.
Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
Slowly bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
Add lime zest to the bubbling jam, and stir to distribute throughout the mixture.
Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
Wipe the lip of each jar with a damp paper towel. Top the jars with a lid and lid ring.
Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.
Makes about 6 (1/2 pint) jars.