Papaya Marmalade

​​Source: Mexican Food Memories

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.

Papaya Marmalade

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

  • 2 lemons

  • 1/2 dried chile de árbol (optional)

  • 4 clean jam jars

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Preparing the papaya marmalade

  1. 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.
  2. Stir in the jam sugar and let it dissolve. Leave to simmer, stirring from time to time. After 15 minutes, remove from the heat.
  3. 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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About the Author

Karla Zazueta

Author of Mexican Food Memories, a Mexican-food blog that focuses on recipes from her childhood. Karla learned how to cook traditional meals from her father growing up in Mexico.

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