Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Mango pulp (500 grams) 2 cups
Papaya peeled, cut and pureed 1 medium
Sugar (1 kilogram) 4½ cups
Lemon juice 6 tablespoons
1. Take the mango pulp and papaya puree in a wide pan and cook for 3-4 minutes.
2. Add the sugar and cook till sugar dissolves. Add the lemon juice and cook till the mixture thickens.
3. Check if the jam is ready. Take a spoonful of the boiling jam on a plate and allow it to cool. If it sets on cooling and there is no water separation, the jam is ready to be bottled. If there is any water separation, continue to cook till the jam is ready.
4. Pour the jam while still hot into sterilized bottles. Let it cool completely and then seal with tight fitting lids and store.