Homemade Lime Papaya Sauce

Homemade Lime Papaya Sauce

1. Raw material map

2. Wash the papaya and cut it in half from the middle. Use a spoon to gently scrape off the papaya seeds;

3. Use a scooping spoon to remove the pulp or cut into small pieces, set aside;

4. Pour white sugar into the pulp and mix well, leave it for 30 minutes to facilitate the release of pectin;

5. To treat the lemon when the pulp is standing still, wash the lemon first, and then gently scrape the lemon skin with a paring knife;

6. Cut the peeled lemon zest into fine pieces and set aside;

7. After the papaya pulp is allowed to stand for 30 minutes, the sugar has melted and the pectin has been released;

8. Pour the pulp into the pot and add a bowl of water to a boil. Turn to low heat and simmer slowly (the amount of water depends on the amount of pulp, the papaya has more water, so don't add too much water);

9. While boiling, use a wooden spatula to squeeze the rotten pulp into papaya puree, and keep stirring to prevent it from sticking;

10. When the water content is low, add the lemon chopped, stir evenly, and cook for a while;

11. Use chopsticks to stir some maltose in the pot and continue to boil to melt;

12. Squeeze the juice of half a lemon and mix well;

13. When the papaya paste is boiled until the water evaporates, the jam is thick, and the hand stirring is very helpful, it means that the jam is cooked well. Use a wooden spatula to scoop up the jam and turn it upside down. The jam will hang on the wooden spatula, indicating that the jam has been cooked. Now, turn off the heat.

14. After the papaya sauce is boiled, add honey when the jam is aired to 30 degrees, and mix well.

15. Put the jam into a glass bottle that has been boiled and dried in advance, fill it up to 8 minutes, and add a spoonful of honey on top of the jam (honey is a good preservative);

16. Cover the mouth of the bottle with a layer of plastic wrap, close the lid and seal it, put it in the refrigerator, and scoop it out with a clean spoon when eating.

17. Adding papaya sauce to milk is papaya milk drink

18. Just use plain water to make papaya sauce is a lemon fragrant papaya drink

Tips:

1. The raw materials and pots for making jam should not stick to the oil. The glass bottle containing the jam should be boiled in pre-boiled water for disinfection and air-drying. There should be no residual water, otherwise the jam will be easily damaged if it gets into the raw water.

2. You must be patient in the later stage of making the jam. It takes a long time. This time it took about an hour. In addition, you have to keep stirring back and forth, otherwise it will be easy to stick.

3. The sugar and water added to make the jam depends on the specific fruit. For example, if the fruit itself has enough water, the water should be added appropriately. The sweetness of the fruit itself is relatively small, and the sugar added is relatively small.