This sweet conserve is such a cinch to make and rich with the spicy flavours of star anise and cinnamon.
Paw paw or papaya
1500 g, peeled, seeded, chopped
1 cup(s), (220g)
- 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.
TIP: This jam doesn’t contain as much sugar as regular jam, so it won’t keep as long. To keep it fresh, store it in sealed jars in the fridge for up to 1 month.