Papaya Vanilla Jam

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Preserving Method: Water Bath Canning

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. 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.
  3. 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.
  4. 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