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.
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.
This will help the fruits to incorporate with the sugar better. If you are in a hurry, you can skip that step.
Place everything into a pot and cook on low heat for about 25 minutes. Keep on stirring frequently!
Increase the heat and bring it to a rolling boil (lot of bubbles and foam are an indication). Remove from the heat.
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.
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!
1 servings = 1 teaspoon, Total amounts to about 2-3 jars = 80 servings approx.
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.