- Total Time
This sweet conserve is such a cinch to make and rich with the spicy flavours of star anise and cinnamon.
fresh paw paw (papaya)1500 g, peeled, seeded, chopped
brown sugar1 cup(s), (220g)
cinnamon quill2 whole
star anise4 individual
orange rind2 tbs
- Combine the papaya, sugar, cinnamon, star anise and orange rind with 1 cup (250ml) water in a large heavy-based saucepan. Cook over medium heat, stirring, for 2 minutes or until the sugar dissolves. Reduce heat to low and simmer, uncovered, for 50 minutes or until the mixture reduces and has a syrupy consistency. Spoon the jam into sterilised jars and seal while hot. Set aside to cool to room temperature.
- Serve with: 65g of trimmed baked leg ham, 2 slices of Bega Country Light 50% Less Fat Cheese and cos lettuce on a 40g slice of sourdough bread.