Let’s Jam It! - 2 
Esgee's Kitchen

Let’s Jam It! - 2 


1. Papaya Jam

Prep Time: 15 minutes Cooking Time: 20-25 minutes

Let’s Jam It! - 2 
  • 1 kg grated papaya [not very ripe]
  • 2 cups water
  • 3 teaspoons lemon juice
  • 1 kg sugar/ brown sugar
  • ½ teaspoon cinnamon powder
  • 1 teaspoon citric acid

Cook the grated papaya in water [approx 8-10 minutes]. Allow to cool and add lime juice to it. Boil the sugar with a little water and add the cinnamon powder to it. To this add the cooked papaya and citric powder. Stir continuously. When the jam turns sticky remove it from the fire. Allow to cool thoroughly before bottling.

2. Orange –Pineapple Jam

Prep Time: 15 minutes Cooking Time: 20 minutes

Let’s Jam It! - 2 
  • ½ kg orange segments
  • ½ kg pineapple pieces
  • 2x 2inch long pieces of cinnamon
  • 1 cup water
  • 1½ kg sugar
  • 1 tsp citric acid

Deseed the orange segments. Powder the cinnamon pieces. Cook the pineapple in a little water with ¼ cup of sugar and cinnamon powder. When cooked, strain through a loosely woven cloth or sieve. Pour the pineapple juice into a saucepan and cook along with the orange segments, sugar and citric acid. Bring to boil and keep stirring it continuously till it turns thick and sticky. When consistency is reached, remove from flame and pour directly into sterilised and dried bottles. Leave open till thoroughly cool. Remove any scum that may have come to the top. Close firmly to make it airtight.

3. Guava Jam

Prep Time: 15 minutes Cooking Time: 20 minutes

Let’s Jam It! - 2 
  • 1 kg ripe guavas
  • 1 kg sugar
  • ½ teaspoon citric acid
  • 1 teaspoon lemon juice

Wash, peel and cook the guavas in water in a saucepan. Mash and strain through a sieve or a through a thin muslin cloth. Put the guava juice back in the pan along with the sugar and citric acid and boil. Keep stirring with a wooden ladle. When it thickens, add the lemon juice and remove from flame. Pour into prepared dry bottles and cool well. Store airtight in a cool place.