Directions: |
Directions:Simmer until papaya and/or pineapple meat becomes candied and the juices gel slightly (about 30 minutes). This jam will be both thick / chunky, but with lightly gelled liquid as well. Pour hot jam into heated (to 180 degrees) mason or jelly jars with brand new 2-part lids (best to not re-use lids as they won’t seal correctly). Cover and either cool on counter away from draft or place into a hot water bath submerged in large pot with rolling boil for 10 minutes. Take out and cool on counter away from draft (use tongs to remove – be as careful as Grandma!) This method provides the best seal for longer shelf storage. Once cooled, check lid to make sure there is no “pop” when you press. If so, not to worry – just put into the fridge and eat that one first! |
Personal
Notes: |
Personal
Notes: The tangerine tree is overloaded with ripe fruit…and it's my day off, what a combination!
I have found work-life balance through some pretty down home activities lately. Our industry rightly attracts those among us that, shall we say, prefer control over the dreaded alternative, loss of control! It is from this likeminded place I speak and want to share this insight. The age-old Grandma talent of jam and jelly making has restored equilibrium to my racing mind more efficiently than any jog up a hill could do, and without the sweat and loss of breath! At my house our new favorite homemade jam is really quite easy, and actually doesn’t even require a garden of your own. A store that carries tangerines and papayas is all you need, and a bit of Grandma’s patience-for-the-process!
This jam is great on toasted bread or sliced baguette with brie, or glaze on a ham – or? I’d love to hear new ideas!
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This recipe for Papaya Tangerine Jam is from