Honey Bourbon Papaya Jam

Now I can say I’m not big on eating papaya by itself. That is mainly due to my preference of firmer fruits such as green apples, bananas, and pineapple. Adding it to a smoothie is the way to go for sure. As my mind get going as it usually does, wondering what it would be like in a jam. I never made a jam a day in my life. After volunteering at the 2024  Mayfair Festival of Arts at Cedar Crest College in Allentown, Pennsylvania, my brain was on the hamster wheel. I felt the need to go and try out the good food. I passed by this vendor Sensational… Savor the Flavor !!! who had a station of jams, salsa, and sauces. Once my tastebud got a hold of the flavor they had to offer. A challenge and curiosity brought me to think about making this Honey Bourbon Papaya Jam.

Many of us can agree we can be our own worst critic. And so even though I may think it’s good the next may differ. My first try at making jam and I was happy. That’s because three of my co-workers (taste tester 😊) were raving about it. And things can sure be a hit or miss with them.

Ingredients Choice

Papaya: “papaw,” “pawpaw,” a fleshy tropical fruit interior often a golden-reddish color. In the center of the flesh engulfs round black seeds. The exterior is yellowish-dark green with a smooth texture. It contain a special ingredient papain which assist in the breakdown of proteins. Once it is ripe its flavors are more pronounced yet still subtle. Aids digestion due to its high fiber, potassium, and water content.

Sugar: Granulated white dissolves much quicker.

Bourbon: Kentucky straight bourbon whiskey liquor (brand Rebel 100). It is 100% proof and wheat derived. Its slightly sweet taste along with caramel, vanilla notes is what makes it blend so well with the papaya without overpowering it.

Honey: It pairs well by bringing out the papaya flavor.

Lemon: The fresh juice allows for the preservation and longevity of the jam. It also helps decrease the chance of spoilage. Its acidity adds to the thickening process of the jam. It’s an excellent source of vitamin C. 

No Pectin Added

Pectin is a carbohydrate that’s similar to gelatin. When added into jam it acts as a thickener. According to the National Library of Medicine, papaya fruit pulp is mostly composed of approximately 95% pectin. It was the reasoning to omit pectin from this jam recipe.

Why Sterilize Jars?

The introduction of heat allows for the destruction of microorganisms that cause spoilage. The sealed environment created eliminates oxidation and delays decomposition. The heat may manipulate texture of the fruit by softening it. According to the National Center for Home Food Preservation  “Complete Guide to Home Canning,” timeframe ranges from 20 to 100 minutes at temperatures of 240°F to 250°F is required in the destruction of bacteria within low acid food. And the time required to process acid foods in boiling water differs from 5 to 85 minutes.

Method of Sterilizing Jars

Foods processed less than 10 minutes need to be placed in sterilized jars. Boiling time varies due to elevation so boil for 10 minutes if at less than 1,000 feet. One minute on boil time should be added for each additional 1,000 feet of elevation.

1. Wash bands, lids, and jars with soap and hot water, rinse clean and do not dry.
2. In a stockpot, place rack in then jars along with warm water topping 2 inches above jar.
3. Place pot over high heat and bringing to a boil for 10 minutes then reduce to a simmer until ready to use.
4. In a separate smaller pot, place rack in then bands and lids along with water. Then allow to boil for 10 minutes, then reduce to a simmer until ready to use.
5. Right before filling remove bands, lids, and jars from hot water with lifter or rubber tongs. Drain off any excess water then place on a dry kitchen towel.
6. Fill jar with hot jam, place lid and seal on tightly. Then allow jar to cool for 12 hours.
7. Check the seal by pressing your finger on the lid. If it springs up once you release your finger, then the lid is unsealed.

*If unsealed change the jar and add a new, properly prepared lid. Then reprocess within 12 hours using the same processing time method. Or instead of reprocessing store in the refrigerator and consume within several days. Or just place it in the freezer until it is ready to be used. To find your elevation input your current location address at https://whatismyelevation.com.

Purchasing

Papaya are offered year-round but are best during the months April to June. Plump, unblemished, smooth skin is what you are looking for. Ripe papayas have a much more golden yellow than green exterior. There priced at approximately $5.00 or $1.91 per pound.

All the other ingredients are available all year round as the papaya. Located often times in the baking aisle are honey (16 oz priced.. $11)  and sugar (1 lb. box priced.. $1.85). Lemons can be purchasing singular for about 50 cents. You will definitely have to take a trip to the liquor store such as Fine Wine & Good Spirits for Rebel 100 bourbon shooter. It should be priced at approximately $2.50. It’s usually located behind the counter so don’t be afraid to ask the sales associate once you walk in. It will save you time from walking around looking for it.

Why not try your hand at making this jam? I definitely agree it taste great on toast. And that’s from my experience trying it on Arnold Whole Grain Oatnut toasted bread. The contrast yet blended taste in flavor and textures will definitely peak your tastebuds. Spread it on your favorite toast or crackers. Add it to your charcuterie board and have your guest(s) guess the ingredients. What other papaya jam twist would you personally want to produce?