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Papaya Jam with Lime Recipe {without pectin}

February 8, 2017 by Helene Dsouza 39 Comments

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Helene Dsouza
Homemade papaya jam with lime recipe. Tropical flavors in a jar.
Total Time: 1 hour
4.8 from 15 votes
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Papaya Jam with Lime Recipe

Papaya Jam with lime is one of my favorite fruit tropical jams.

The lime lends the papaya fruit a lovely aroma, which you will surely enjoy.

Spread the jam over your bread for breakfast and enjoy it.

Learn how to make a papaya jam.

Get the complete papaya jam with the lime recipe below with step by step instructions to guide you along the way.

Papaya Jam with Lime Recipe {without pectin} - How to make papaya jam www.masalaherb.com

We have been growing a little garden at home with fruit trees and herbs.

We have Papaya trees and they are in full bloom giving fruits.

Papaya Trees In Bloom

We noticed our few papaya trees have been growing wild. 

Thanks to the little birds that have been eating the papaya and spreading seeds across our our humble paradise garden.

Few people do know that fruit trees are actually female or male. 

You can tell the difference between both, by the way, the flowers bloom.

A female papaya tree grows its flowers on the stem while the male grows flowers on branches.

See picture…

Male female papaya trees www.masalaherb.com

Male & female papaya tree

Once the female tree has been pollinated by insects,  the papaya fruits slowly emerge. 

Only the female papaya tree gives fruits!

I have been meaning to make a good batch of papaya jam with papayas growing in our garden.

If you are lucky enough to have an extra load of homegrown papayas then go ahead and try this papaya jam with lime recipe asap.

The recipe turns out great too, of course, if you use quality store-bought papaya fruits.

What do you need to look out for when preparing papaya jam and how will your homemade jam turn out well?

The fruit quality choice is very important for the perfect homemade jam.

That means using organic, non treated limes in this papaya jam recipe is essential.

The skin of the lime is used to give the homemade jam some natural pectin (and of course the lime lends the jam a lovely refreshing aroma)

Lime skin, and citrus fruits, in general, contains a lot of natural pectins, which helps in gelling the jam so to preserve it for longer, naturally.

Papaya Jam with Lime Recipe {without pectin} - How to make papaya jam www.masalaherb.com

Another step, to make sure that your homemade jam holds well without getting moldy, is to always work in a clean and hygienic environment!

(Check out my recent tips on keeping your kitchen clean at Kitzine.com)

Also, the amount of sugar helps in the preservation, as does the cooking and rolling boil process.

In the end, just before filling your jars, make sure to sterilize the jars and lids in boiling water.

Sterilizing will get rid of any germs.

Ensure you keep a pot with water to boil and place your washed jam jars into it for a few minutes.

Just before closing the lid, pour a small amount of rum into the lid, to kill remaining germs and to give your papaya lime jam a longer shelf life.

I always store my jam in the fridge once opened, simply because I live in a very humid climate and I would suggest you to do the same thing so that you can completely enjoy your homemade jam.

More decadent easy to prepare at home Jam Recipes:

  • Tropical Mix Fruit Jam
  • Mango Jam with whole Mangoes
  • Homemade Persimmon Jam
  • Pineapple Jam Recipe
  • Caribbean Banana Jam

I love to spread my jams over homemade brioche buns or Indian Chapati flatbreads for breakfast!
Or how about adding a dollop of jam to your daily fresh yogurt bowl?

Papaya Lime Jam Recipe www.masalaherb.com

Dear reader, do you grow your own fruits and vegetables?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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Papaya Jam with Lime Recipe

Papaya Jam with Lime Recipe

Homemade papaya jam with lime recipe. Tropical flavors in a jar.
4.8 from 15 votes
Print Pin Rate
Course: Breakfast
Cuisine: French
Keyword: how to make papaya jam, papaya jam recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 80 servings
Calories: 35kcal
Recipe by: Helene Dsouza

Ingredients

  • 2.2 pounds Papaya fruit pulp, fresh
  • 1.3 pounds Sugar
  • 3 piece Lime untreated, organic
US Customary – Metric

Instructions

  • To prepare the papaya cut into half and quarter and scrape out and discard the seeds and strings with a spoon. Cut and discard the peel as well. Cut the Papaya into one inch sized pieces and weigh the fruit pulp.
    Papaya Lime Jam Recipe www.masalaherb.com
  • Place the papaya pieces in a bowl and add the sugar, juice of the 3 lime and the previously washed lime peels. Mix the content, cover with a lid and keep for 12 hours or more in the fridge. Stir the content every few hours.
    Papaya Lime Jam Recipe www.masalaherb.com
  • This will help the fruits to incorporate with the sugar better. If you are in a hurry, you can skip that step.
    Papaya Lime Jam Recipe www.masalaherb.com
  • Place everything into a pot and cook on low heat for about 25 minutes. Keep on stirring frequently!
    Papaya Lime Jam Recipe www.masalaherb.com
  • Increase the heat and bring it to a rolling boil (lot of bubbles and foam are an indication). Remove from the heat.
    Papaya Lime Jam Recipe www.masalaherb.com
  • Simmer the papaya jam for a while until the jam is set. Check with a candy thermometer (jam setting temp 220° Fahrenheit/105° Celsius) or by doing the ice cold plate test. Drop hot jam on an ice cold plate and move the plate to see if it runs. If it runs, let the jam simmer a bit longer, repeat the test until the jam is set.
  • Test if the jam is set by dropping some jam on a cold plate. If the jam runs, it needs some more cooking time.
  • Pick out the lemon peels and mash the jam if you like with a blender or hand masher.
    Papaya Lime Jam Recipe www.masalaherb.com
  • Prepare your jars and lids by sterilizing in boiling water and pour some rum into the lid (to kill further germs). Place your jam into the jars, close and turn them upside down until the next day.
  • Store in a cool and dry place!

Notes

  1. 1 servings = 1 teaspoon, Total amounts to about 2-3 jars = 80 servings approx.
  2. Use only untreated organic lime because we will add the lime rind to the jam to add natural pectin which is in the lime rind. You don’t want chemicals on your lime to be in your jam.

Nutrition

Nutrition Facts
Papaya Jam with Lime Recipe
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 25mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 120IU2%
Vitamin C 8.3mg10%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Roxana de Arizola says

    January 15, 2021 at 3:23 am

    Hi Helena,

    Can any citric be use in jams or only lemons and limes?

    Reply
    • Helene Dsouza says

      January 17, 2021 at 8:52 am

      Lemons and limes contain the most of natural pectin but you can use other ones as well such as orange or grapefruit.

      Reply
  2. Meredith says

    November 4, 2019 at 5:38 am

    5 stars
    I have been making your gorgeous jam for a couple of years. Thank you for introducing me to using limes for pectin! We grow our papaya and lime in Hawaii and love to gift this jam to our friends and visitors. I have followed your lead to not do a water bath but wonder if it would extend the shelf life? Also can you substitute for the rum with tequila or other liquors? Thanks

    Reply
    • Helene Dsouza says

      November 4, 2019 at 8:46 am

      Thanks for your lovely feedback Meredith.
      You can try to do a water bath but to be honest, if you work as instructed and in a clean way, you will not require the water bath. I have made this jam in a tropical climate just as yours and the jam was good for over 10 months sealed. You can try to do a water bath to see if it suits your needs. Yes, you can use tequila and other liquors too. I have used clear schnapps too. We make our own banana schnapps and I like to use it with my tropical fruit jams 🙂

      Reply
  3. Maryann says

    November 3, 2018 at 5:20 pm

    5 stars
    How long will this keep in the fridge, if your methods of sterilization are used?

    btw love the jam!!!

    Reply
    • Helene Dsouza says

      November 5, 2018 at 11:15 am

      Hi Maryann,
      The Papaya jam keeps good in the fridge a year easily. The papaya jam doesn’t turn bad in the fridge but the jam can get hard over time due to the cool and dry fridge environment. Keeping in the fridge is not the problem. Keep the jars outside in a cool and dry place until you open the jar (cellars can be rather humid and are a great jam storing spot). Once you have opened the jar, store in the fridge.

      Reply
  4. Vicki Sawyer says

    October 6, 2018 at 8:52 pm

    Hello,
    Can you tell me how many cups of papaya are in a kilogram? I apologize for my ignorance.
    Also, in one of the pictures it looks like key limes were used instead of p
    Persian limes. Would either one work?
    Thank you,
    Vick

    Reply
    • Helene Dsouza says

      October 7, 2018 at 11:02 am

      Hi Vicki, no problem. I am slowly adding to all my recipes cup and ounce measurements to make it easier for everyone.
      I converted 1 kg (=1000grams) mashed papaya pulp to cups online. So 1 kg pulp should be about 4.35 cups.
      The limes used are regular limes, not persian or key limes. Choose whichever lime you prefer.

      Reply
  5. Eric Bates says

    September 5, 2018 at 3:15 am

    5 stars
    Hi Helene,

    Tried your recipe today with some home grown papaya. Very simple, natural and easy and best of all delicious! Many thanks. Also I only had a few limes so I also used an old orange sitting in the fridge and it worked well:)

    Reply
    • Helene Dsouza says

      September 5, 2018 at 12:35 pm

      Eric, thank you for taking the time and leaving a feedback. I’m glad that you enjoyed the recipe and that the modification, by adding an orange to the papaya jam, worked out well. Next time I will try my papaya jam with orange too. 🙂

      Reply
  6. Eli says

    October 19, 2017 at 11:22 am

    How should I cut the lime skins?

    Reply
    • Helene Dsouza says

      October 19, 2017 at 1:11 pm

      Hi Eli,
      You can just cut the lime into half and throw them into the pot.

      Reply
      • Dette says

        October 24, 2020 at 4:18 am

        wow I will tru this simple to follow recipe.. I am just curious can I substitute sugar with honey?

        Reply
        • Helene Dsouza says

          October 24, 2020 at 11:45 am

          Hi Dette, you can’t really substitute sugar with honey 1:1 because sugar helps in preserving the jam, which is the whole purpose of a jam. Yet, you can try to switch the sugar with honey but use up the jam within days, or else it will turn bad. You can add whatever quantity of honey you want. With sugar, it’s important to stick to the recipe quantity ratio, with honey it doesn’t really matter.

          Reply
  7. Patricia Anderson says

    April 12, 2017 at 3:56 am

    The Papaya jam sounds wonderful but I need to make it with Stevia instead of sugar. Do you have any thoughts on that?

    Reply
    • Helene Dsouza says

      April 12, 2017 at 3:11 pm

      Hi Patricia,
      Stevia is a natural sweetener and it can’t preserve food as sugar does. Sugar sweetens and preserves and in making jam you need to preserve the fruits. A preserve can only be called a jam or marmalade if it preserves for a longer period without turning bad. So, you have one option if you need to use stevia but then it’s going to be a relish of sort, which you will need to consume within days. Also, you would need to add some sort of natural pectin, which you find in any citrus fruits such as lemon or also in green apple skin, as well as artificial pectin. I don’t use pectin in my jams so I wouldn’t know how much to use to make this papaya jam with stevia and artificial pectin. Another thing to consider is the type of fruit you would use. If you really want to try out stevia instead of sugar to make a preserve, then use a fruit high in natural pectin such as green apples, rhubarb, lingonberries etc. Basically sour fruits work best.
      Why do you want to use stevia instead of sugar?

      Reply
  8. Grace says

    February 13, 2017 at 7:00 am

    5 stars
    Sorry I meant to rate this…

    Reply
  9. Grace says

    February 13, 2017 at 6:58 am

    Wow this jam is fantastic…my new favorite! I was given a bunch of papayas and so went looking for what I could do with them since we couldn’t eat them fresh quick enough. I had never made jam before but decided to give it a go! It was sooo easy and so incredibly delicious!! I’ve actually made it 3-4 times already because we love it so much…even my son who hates fresh papaya, piles this stuff on fresh bread any chance he gets. We’ve also eaten it with oven pancakes…outrageous!

    Reply
    • Helene Dsouza says

      February 13, 2017 at 9:23 am

      Hi Grace, thanks for your lovely comment. It’s great to hear that my addiction for making papaya jam has caught you. 🙂 We had the same problem, too many papayas growing in the garden and I was fed up of eating them raw. But the papaya jam really turns the fruit into a marvel by itself. I would love to try the papaya jam with oven pancakes, that would be a gorgeous breakfast! Thank you for your generous rating of the recipe and for taking the time and coming back to it. 🙂

      Reply
  10. Pranaydeep says

    February 9, 2017 at 12:50 am

    4 stars
    Wow, this is really good

    Reply
  11. Kalyani says

    September 14, 2015 at 10:38 am

    This is the post on my blog with a link back to ur recipe 🙂 thanks once again for a wonderful recipe

    Reply
  12. Kalyani says

    June 23, 2015 at 12:56 pm

    Hi Helene : thank you for a wonderful recipe … I made a third of this recipe and it tastes delicious . And many thanks for a natural ingredient for pectin .. Am naturally wary of making jams and jellies at home coz of the artificial preservatives needed , but this is a winner all through. I shall post this on my blog with a link back to ur blog ..cheers, Kalyani

    Reply
    • Helene Dsouza says

      February 13, 2017 at 9:27 am

      Hi Kalyani,
      I know what you mean, I don’t like to use preservative and artificial pectin sugar. It kind of changes the flavor of the fruit. Thank you for your link back and for letting us know! 😀

      Reply
  13. Ammu Elizabeth John says

    October 26, 2014 at 12:38 pm

    hi!

    I have made papaya lime jam today, it came out well but having a bitter taste. could u pls help me why is it so.

    Reply
    • Helene Dsouza says

      October 26, 2014 at 2:14 pm

      I suppose you used the same sugar and fruit amounts as described in the recipe. Did you taste the papaya fruit before using it, was it sweet or maybe a bit bitter? These days not every papaya fruit tastes sweet and the same. Did you cut close to the papaya skin? It happened to me too that when cutting papaya, I cut it to close to the skin so that the hard light yellow part is on the fruit and that part is bitter. Also it depends which lime you used, did you use the same once as shown in the pictures or bigger lime? If the lime are different, more intense in flavor (compared to common regular lime) or bigger, then I suggest to reduce the amount used in this recipe. Best is to taste the jam before filling it into the jar and then you can always add a small amount of sugar if there is bitterness, which is usually not the case. Homegrown fruits are often much sweeter and less bitter. Also, the jam didn’t burn at the bottom of the pot when you cooked it? A tiny amount of burned fruit while cooking can turn the jam bitter.

      Reply
      • ammu says

        August 25, 2015 at 1:30 pm

        thank you. will give a try once more

        Reply
  14. Laura @ Family Spice says

    January 22, 2014 at 2:21 am

    Wow! I never thought of jamming papaya and I am a jam fanatic! What a wonderful recipe. Now to find some papaya!

    Reply
  15. easyfoodsmith says

    January 21, 2014 at 1:50 pm

    5 stars
    Wow Helene! That jam looks so awesome and why didn’t I ever think of a papaya jam! Very creative and delicious indeed.

    Reply
  16. mjskit says

    January 21, 2014 at 9:10 am

    I’m with Azita – I’ve made lots and lots of different types of jam, but never papaya. I love it and the lime sounds perfect for the flavor of papaya! Great jam Helene!

    Reply
  17. azita says

    January 20, 2014 at 10:12 pm

    5 stars
    Wow, I’m in the habit of making (and eating) all types of jam but it had never crossed my mind to use papaya. Love the recipe!

    Reply
  18. Ramona says

    January 20, 2014 at 2:57 pm

    What a fantastic way to use up your papaya. I would love to try this jam. 🙂

    Reply
  19. Maureen | Orgasmic Chef says

    January 20, 2014 at 7:37 am

    5 stars
    My next door neighbours have two papaya trees. They rarely eat the fruit so maybe I’ll make jam! I love making jam.

    Reply
  20. Joanne T Ferguson says

    January 19, 2014 at 5:10 am

    G’day Helene and what an unusual combination, true!
    Spread the word and wish I could come through the screen and try some right now too!
    Cheers! Joanne YUM!

    Reply
  21. Choc Chip Uru says

    January 19, 2014 at 8:50 am

    This jam combo looks fantastic, definitely beating marmalade 😀

    Cheers
    CCU

    Reply
  22. Ash-foodfashionparty says

    January 19, 2014 at 2:45 am

    How very interesting to learn about papaya, a fruit my parents love. It’s so sweet in India.
    This jam is so interesting and I’m quite intrigued. I am gonna try making it sometime when I am in India, my parents will love it.

    Reply
  23. [email protected] says

    January 18, 2014 at 10:44 pm

    5 stars
    My Mom grew beautiful papayas and she made amazing dishes with it. And I never ate them because I can’t stand this fruit. Such a shame, because this looks gorgeous and I am sure is a feast for all papaya lovers. I am going to save the recipe and pass it to Mom, she is going to love it!

    Reply
  24. [email protected] Riffs says

    January 18, 2014 at 9:54 pm

    Gosh, I’d love to be able to get locally-grown papayas! They’re available here, of course, but a bit too expensive for homemade jam – it’s much cheaper it buy the commercial stuff. Fun recipe, though – someday I should just damn the expensive and make this jam!

    Reply
  25. Janie says

    January 18, 2014 at 2:10 pm

    Hey Helene, I’ve never even thought of making jam from exotic fruits like Papayas as they are so expensive over here, but I bet that jam tastes truly divine.
    Janie x

    Reply
  26. Lizzy (Good Things) says

    January 18, 2014 at 3:24 am

    5 stars
    Oh Helene, how exquisite! Yes, we grow our own fruit and vegetables, but they are really suffering in this heat!

    Reply

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