PAPILON - Homemade jam from papaya and watermelon
Actually this was a task given for “fruit and vegetable technology” class. We, students, have to make our own homemade jam on our own creativity else than commercial one. The principal of making jam is actually pretty easy and everyone could make it themselves. The recipe is also quite easy to remember. You only have to let pectin from fruits reacts to sugar by the addition of acid in heated condition. The recipe is kinda simple, though.
What to prepare:
1. Any kind of fruits you wanted to blend. It’s recommended to have one with high pectin (in this PAPILON it was papaya) and one with strong flavor (it supposed to be watermelon, but it wasn’t strong enough in the end). I used 100g of papaya and 100g of watermelon for one small jar.
2. Sugar. The amount depends on how sweet you want for your jam. In this case I used 1:1 ratio with the fruits (200g).
3. Small amount of water. It helps you to crush the fruits on blender. The less you use, the shorter time it takes to remove the water on cooking part.
4. Small amount of citric acid (or lemon extract) to make it acidic and gelling the fruits puree. I put 1/2 teaspoon on the mixture.
How to make the jam:
1. Make a puree of your fruit mixture.
2. Put them on stove and cook with medium heat and steer it slowly.
3. While waiting till the mixture boiled, put the sugar into the mixture and stir evenly.
4. Last, put the citric acid and stir slowly until the mixture comes up in gel texture, that means your jam is almost done.
5. Keep stiring until the water almost dried out. You don’t really have to perfectly dry the water or your jam will get too sticky and not spreadable.Turn the stove off and wait till your jam temperature decreasing and put them in a jar.
Easy, isn’t it? Try yours!