John Myers
Papaya-apple-pineapple Jam
The perfect papaya-apple-pineapple jam recipe with a picture and simple step-by-step instructions.
- 2 piece Papayas fresh, 550 gr pulp
- 1 piece Fresh apples Boskoop, 150 gr pulp
- 400 ml Pineapple juice
- 40 ml Lime juice
- 500 g Preserving sugar 2: 1
- Peel the papayas, cut in half and remove the seeds (made 550 grams of pulp) and cut into small pieces. Peel and quarter the apple and remove the core (yielded 150 gr. Pulp) and cut into small pieces. Weigh everything and fill up with as much pineapple juice that the amount is 1000 gr.
- Add the preserving sugar and work everything through to taste with the hand blender and let it steep for a good hour.
- Bring the mixture to a boil and let it boil for about 4-5 minutes, lift off any rising foam, then make a gelling test.
- Fill the finished mass into prepared glasses, put the lid on it and turn it over for about 5 minutes to let the vacuum draw, then turn it over and let it cool down.
- 5th mass makes 5 glasses of 220 ml each.
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