Confiture de papaye (Papaya Jam) is a traditional Cameroonian recipe for a classic jam (jelly) made with papaya and lemon juice that is traditionally served with bread. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Papaya Jam (Confiture de papaye).
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Ingredients:
1 large, ripe papaya
juice of 1 lemon
900g sugar
Method:
Peel the papaya, de-seed and slice thinly. Add to a lidded container then toss with the lemon juice and sugar to combine. Secure the led and leave to sit over night.
The following day, either add the mixture to a mortar and pound to a paste or purée in a food processor. Transfer to a pan, bring to a boil then reduce to a simmer. Continue cooking until all the moisture has evaporated then spoon into jars that have been thoroughly sterilized and warmed for 20 minutes in an oven pre-heated to 120°C. Seal tightly and store in a cool, dark cupboard.
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