Papaya Jam

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 8 cups per batch

A beautiful tropical jam that tastes as delicious as it looks!

3 large ripe papaya (or 6 medium)
1 1/2 cups water
4 tablespoons orange juice
3 tablespoons powdered pectin
5 cups sugar

Simmer fruit until soft.
Wash papaya, halve and discard seeds. Scoop flesh from skin and dice fruit. Place into a large pan with the water. Bring to a boil then simmer, uncovered, for 10 minutes or until very soft. Puree fruit - or mash for a rustic jam.

Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.

Make jam.
Measure fruit puree into pan, you will need 5 cups of puree (use any excess puree in a second batch of jam or freeze). Whisk orange juice and pectin into papaya puree. Bring to a boil, as high as possible, then add the sugar all at once. Bring to a rolling boil (mixture may foam and boiling will not subside when stirred) and boil hard for 1 minute. Then turn the heat off and rest jam for a minute and remove foam from the surface (if any).

Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately ladle the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel and seal.

Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil), adjusting for altitude if required (refer to chart below). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

  • Replace orange juice with lemon juice, lime juice, pineapple juice or passionfruit;
  • Replace part of the papaya fruit with kiwi fruit, mango or pineapple;
  • Add the zest from several oranges, lemons or limes, if you like;
  • Add a couple of habaneros for a sweet and spicy papaya jam.
Papaya Jam Processing in a Boiling Water Canner
Style of Pack
Jar Size
0 – 1,000ft
1,001 – 3,000ft
3,001 – 6,000ft
10 minutes
10 minutes
10 minutes
15 minutes

Share on: