Of the fruits that are always in season, the milky (Carica papaya) is undoubtedly one of the favorites of Dominicans. It is not only consumed in its natural form, in juice, dehydrated or preserved: its leaves, stems and seeds are widely used in traditional home medicine.
But today what we will make is a delicious jam to accompany with cookies, bread or just on its own.
Posted by Consuelo Bedoya de Acuña and Sandra Figueroa Duarte in 500 vegetarian cooking recipes (ed. Grijalbo), this one makes six servings.
You need two pounds of peeled and seedless papaya or papaya, one teaspoon of a mixture of nutmeg, ground cloves and powdered ginger, ¼ teaspoon of macerated star anise, 1 teaspoon of vanilla essence, a pound and a half of brown sugar, half a teaspoon of lemon juice and a little water.
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Preparation ;n
Cut the papaya into pieces and marinate with the spices for an hour. Transfer to the container in which it is going to be cooked with the water, the lemon juice and the sugar. Cook for an hour without stopping stirring and store in a glass container. Done, that was it. Now, enjoy!