Papaya Nectar Preserve is a traditional South African recipe for a classic sweet preserve made from the pulp of papaya flavoured with a little lime. The full recipe is presented here and I hope you enjoy this classic South African version of: Papaya Nectar Preserve.
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Ingredients:
800g peeled, de-seeded and crushed papaya
juice of 2 limes
thinly-pared zest of 1 lime
900ml water
40g sugar per 100ml liquid
Method:
Combine the papaya, lime juice, lime zest and water in a pan and heat until just simmering. Take off the heat, allow to cool then press through a sieve to make a puree. Discard any pulp and zest then measure the volume of puree and add 40g sugar per 100ml liquid.
Heat gently until the sugar dissolves then bring to a simmer. Spoon or ladle into jars that have been sterilized and heated in an oven set to 110°C for 10 minutes. Sterilize by processing in a boiling water bath for 10 minutes. Store in a cool, dark, place.
