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When I was growing up, we had papaya and mango trees growing near our apartment in Hawaii. We had guava trees with passion fruit vines entwined on them and even the stray pineapple, eaten warm, right off the plant.
When I went shopping the other day, there were some papayas. They weren’t Hawaiian papayas, though. They were HUGE papayas. I wanted to give them a try, especially because I like Christian to try as many different fruits and vegetables as possible.
When I cut up this papaya, I ended up with two entire quarts of chunks. Christian liked it but wasn’t overly thrilled with it so I did a little research to see whether I could turn the fruit into jelly. Let the spontaneous jelly experiment begin!
For a couple of years, I’ve been experimenting with making jelly without adding commercial pectin, so it’s always a surprise. This one turned out very well and tastes fabulous. It’s a beautiful orange color and I can’t wait to try some on a breakfast roll.
- Two quarts, large papaya (the papaya I used was about 3 or 4 pounds), cut in chunks
- 1/2 cup prepared orange juice
- zest and juice of one lime
- 4 cups sugar
Combine all ingredients in non-reactive pan and cook until mixture is boiling and has a temperature of about 217-220 degrees. Pour into jars and process in a water bath. Makes four half-pints.
Note: Ripe Papaya will pretty much break down completely when cooked. If you want to help it along, you can use an immersion blender.