Last weekend we went to a travel agency to get some information about our holiday to New Zealand. We had already looked for flights ourselves, so we had a fairly good idea about flights and car rents and were quite shocked about the prices at the agency as they exceeded our price level quite a bit… That’s why we headed straight to the next coffee place afterwards as we really needed some coffee and a proper breakfast. We ended up in a really nice location with lots of space to spread out all our travel folders on the table and discussed the possibilities of our journey. Now here comes the best part: When we got our breakfast I noticed the home made jam which was so delicious and I just couldn’t figure out what it was made of… only when we paid I finally asked the waitress.
It turned out to be a Pineapple, Papaya and Strawberry Jam. Who would have though that? I would definitely never have come up with this combination. Truth be spoken I never even had bought a papaya before. So I made a note somewhere between our travel scribbles and left the café heading to the city center. I think it was pure destiny that the first store I entered had a wide display of everything jam making! My decision was clear, I had to make jam immediately! I remembered that I still had some strawberries in the freezer when once we bought too many of them (yes that rarely happens, that time we went for holidays and had so many strawberries we really couldn’t eat them all!), so all I needed where a ripe pineapple and papaya. Lucky me I found both in an instance in an exotic supermarket around the corner, which is actually the reason that the papaya is so big. I just noticed later that normal papayas in the supermarkets are much smaller. I have stated the weight of the papaya I used in the recipe, so just buy papayas according to that weight.
Once at home I realized that I no longer possessed jam sugar, so I had to do it the old fashioned way using regular sugar and cooking the jam for a long time. Not a huge problem, but my experience with jam making is limited as I only made it once before alone. When I was a kid I often helped my mum making jam and I can remember that I loved this 70’s orange colored food mill, which I can still see before my eyes… So I just started the process without knowing what I had to expect, which were 20 minutes standing in front of a bubbling hot jam pot. It was quite an intense experience, but believe me, it was so worth it.
Usually the fruit-sugar ratio is 1:1, but I used only 1 kg sugar compared to the almost 1.5 kg of fruit I had. I don’t like my jam overly sweet and I had bought very ripe fruits which again where high in sugar. If your fruit is less ripe or you like your jam very sweet, go for the 1:1 ratio! You can of course also just use jam sugar, they are available in a 1:1 and 1:2 ratio and it shortens the length of cooking immensely as it has additional pectin inside. Some of them even contain citric acid which will help preserve the jam even longer. That’s the reason why I added lemon juice to mine. I also added vanilla, but that is purely for taste 😉 I hope you will enjoy it!
Have a lovely weekend, rebecca
P.S.: If you are looking for a perfect tea to complete your breakfast, I might just have found the one… This Rooibos Star Dust Tea from Tafelgut is one of my favorites for quite a while with its subtle strawberry aroma. But combining this tea with my jam just brings out all its flavor, it is truly match made in heaven ♥ Give it a try.
- 1 Pineapple, cut into small pieces _(makes about 700g)_
- 1 Papaya, small pieces _(makes about 500g)_
- 200g Strawberries, cut in half
- 350ml Water
- 1 kg Sugar
- 1 Tsp Vanilla Paste
- 4 Tbsp Lemon Juice
- Remove the skin and core form the pineapple and cut into small pieces.
- Add the pineapple and the water to a large pan and over medium heat cook for about 35-40 minutes until tender.
- Cut the papaya into small pieces and half the strawberries. Add both to the pineapples and let it come to the boil.
- Using either a food mill or a hand blender, puree the fruit until very smooth.
- Add the sugar and turn on the heat until it comes to a boil.
- Reduce the heat until just bubbling away and cook for about 20-25 minutes.
- Before you start cooking your jam, add a small plate into the freezer. Once you have boiled your jam long enough take a small spoonful of jam and add it onto the plate. Let it set for a few seconds and run your finger through the jam. It should form waves at your fingertip and the jam should not run back. If it is still runny cook for another 5 minutes, put the plate back into the freezer and try again until the jam sets.
- Get a large pan full of water to the boil and add your jam glasses and lids and cook for about 10-15 minutes. Remove just before the jam is ready and put them upside down on a towel to remove excess water. Add the hot jam quickly and close the lid. Invert the glass and let it stay upside down until the jam has cooled and set. Keep the jam in the fridge. If you want to sterilize it probably you have to cook the filled glasses again for about 15 minutes.