Papaya Vanilla Jam

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Preserving Method: Water Bath Canning

  1. STIR together papaya, sugar, and lemon juice in a 6-qt. stainless steel or enameled Dutch oven, add vanilla seeds. Bring to a boil; reduce heat and mash papaya with a potato masher. Simmer, uncovered, stirring often, about 30 minutes, to gelling point. Skim foam, if necessary.
  2. LADLE hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  3. PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours; they should not flex up and down when center is pressed