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Papaya Marmalade

Papaya Marmalade

Photo Courtesy: MIMP Contributor, Karla Zazueta 

Photo Courtesy: MIMP Contributor, Karla Zazueta 

This is a very easy recipe to make and delicious. If you want to make it a bit extra special, you can add 3 arbol chilli flakes to give it a bit of a punch to.

I like my marmalade to have that punch - so I can eat it for breakfast with some fresh papaya and cream cheese, or for lunch in a sandwich with some fresh cheese and spinach, or you can even have it on a cheese board.
— Karla Zazueta, MIMP Contributor

Makes 4 jars of 250 ml // Prep 10  min // Cook 1 hr approx

Ingredients

  • 1 Kg or 2.2 lbs ripe papaya cut in chunks
  • 800 gr or 3 cups jam sugar
  • 2 lemons
  • 5 tbsp water
  • 1/2 dried arbol chilli (optional)
  • 4 sterilized jam jars

Method

  1. Heat the papaya, water and lemon juice in a large sauce pan, once it has been cooking for around 10 min., mash it very well to get a pure consistency.
  2. Add the jam sugar and stir it continuously until it dissolves. Let it simmer - stirring from time to time. Once the sugar has dissolved, let it cook for around 15 min. and turn it off.
  3. Pour the jam into the sterilized jars (while still hot). Seal the jars and let them cool at room temperature. Store them in the fridge.

'Like' Karla on Facebook: Mexican Food Memories // 'Follow' Karla on Twitter: @MexicanFoodMem // 'Follow' Karla on Instagram: @MexicanFoodMemories // Read Karla's MIMP bio here. For more of Karla's contributed recipes on MIMP click here

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