I do a lot of canning. I mashed the papaya up by pulsing the food processor after I peeled the fruit. Also, I have Amish cookbooks and they recommend using jello in place of pectin; it's cheaper and adds a pretty color. If you do this, be aware that the color jello you use will affect the results. Use 'orange' for this recipe, not lime. If you use the jello, for 5 cups of sugar, I'd recommend taking about 1/2 cup out because the jello has sugar in it and it will be a little too sweet otherwise. Leave the OJ out. Also, I noticed some c/o the jam being a little runny. The Amish book I have recommends freezing fruit before use. Has something to do with the pectin levels (better consistency). Also, for you that have papaya trees and are running over in fruit, my suggestion is "have you ever made homemade wine"? I started making it due to an over abundance of fruit from when I lived in the Apple Valley in Washington. I gave the recipe 4 stars. It was ok, but if I would have lessened the sugar, I think it would have been better (I did not lessen to 4.5 cups & jello has sugar). The flavor was ok, but not as good as I'd like; however, the person on here that suggested habanero peppers..not a bad idea. Kicking it up a notch in that way would be an added punch to regular pepper jelly; if you haven't tried it, do. Nice holiday gift with cream cheese & crackers. Habanero are hot, so if you don't like it really hot try serrano &/or jalapeno. Serrano have really good flavor.
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I do a lot of canning. I mashed the papaya up by pulsing the food processor after I peeled...