Leftover papaya is the perfect excuse to make this delicious marmalade that will bring back memories from your beach vacation in Mexico.
This papaya marmalade recipe is refreshing and uses chile and lemon for a subtle, tangy kick.
When stored correctly, it can remain in the fridge for up to one month, which means you’ll be enjoying papaya marmalade all summer long!
We recommend pairing it with fresh yogurt, cheese, bread, and/or crepes. You can even get creative and use it as a glaze for meat dishes, or even as an ingredient in cakes and brownies.
Prep Time: 10 minutes
Cook Time: 1 hour
Yields: Four 250 ml jars
4 cups of papaya (ripe) cut into chunks
3 cups of jam sugar
5 tablespoons of water
1/2 dried chile de árbol (optional)
4 clean jam jars
Preparing the papaya marmalade
- Place the papaya in a large saucepan along with the water and lemon juice. Cook for 10 minutes, then mash thoroughly to ensure a smooth consistency.
- Stir in the jam sugar and let it dissolve. Leave to simmer, stirring from time to time. After 15 minutes, remove from the heat.
- While hot, pour the jam into your jam jars. Seal them tight and leave at room temperature to cool. Keep them in the fridge and enjoy throughout the summer!
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