How to make lemon papaya jam

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. So, let me introduce to you how to make lemon papaya jam.

1. Peel the papaya, scrape out the seeds with a spoon (the papaya flesh is very slippery, so it is safer and more convenient to remove the seeds), and cut the flesh into small cubes. You can also use a blender to blend the fruit pulp, but I didn’t for two reasons: I like the jam to have a grainy texture, and I’m too lazy to wash an extra container.

2. Cut off the lemon peel (only the yellow part, a thin layer, not the white film), cut into fine dices, and set aside

3. Mix the papaya pulp, lemon peel, rock sugar and white sugar evenly and let it stand for about 1 hour. (It is best to use a stainless steel pot to make jam)

4. After one hour, you will find that some water has come out of the pulp. Cook over medium heat, stirring occasionally to avoid sticking to the pot.

5. When it becomes thick (it took me about 35 minutes this time), squeeze in the juice of half a lemon and continue cooking for about 5 minutes. When it cools to about 60 degrees, put it into a clean, oil-free, water-free sealed box or jar, and refrigerate it after cooling. When eating, use a clean, oil-free and water-free spoon to scoop the jam.

A healthy diet can bring you a strong body. Today we introduce to you the lemon papaya jam, which is a healthy delicacy. If you have time, you can make it yourself.