Sizzling Tastebuds

Papaya Ginger Lime Relish | How to make Papaya Ginger Lime Jam | Easy Condiment Recipes

Honestly, I am wary of making  Jams, Crushes and other preserves at home. Its not so much as the sugar but the fear of failure.. What if ?? What if ? Seems to loom large. But this recipe from Masala Herb  gave me so much more – best of all, it was free of preservatives, could be  made with Brown Sugar, and best of all made such wonderful use of ripe Papayas that were lying on the fruit basket. 


Most of us at home love Papayas in the natural form. Although this jam set quickly (almost within 3-4 hours) and we indulged in it next day at breakfast with some buttered toast. Ah ! the bliss of knowing its completely healthy and preservative free made all the wait worthwhile . Thank you Helen for a keeper.. I made some changes based on our personal preferences… and we surely enjoyed making it 🙂

We begin with Condiments this week at BM Buffet, and this is the first #condiment to go in…stay tuned to see more.. 


If you have missed out on any action in the previous 2 weeks at BM Buffet, head here.

Prep time : 15 mins, Cooking time : 25-30 mins + standing time : 4 days

Makes : approx 200 gms of preserve, keeps for about 2-3 weeks under refrigeration.



  • Ripe and sweet Papaya – 250 gms (approx 1 large cup) – peeled and chopped into medium chunks
  • White sugar – 1/4 cup 
  • Brown Sugar – 1/2 cup (increase to 3/4 cup if you want it sweeter) 
  • Lemon juice – 7-8 TBSP + cut all discarded lemons into quarters
  • Ginger grated – 1/2 TBSP



  1. Soak the cut papaya in the lemon juice and white sugar and the cut lemons. Stir well and keep covered in the refrigerator for 2 days. Keep mixing them every 12 hours
  2. On the third day, discard the whole lemon pieces keeping some for flavour.
  3. In a deep bottomed sterile pan, add the papaya pulp and bring it to a boil while mashing up the papaya and the few lemons with a sterile spoon. 
  4. After 15 mins of continuous stirring on a low flame, add the brown sugar – in a few mins, it will start to reduce leaving the pan at the sides. Do a taste check now and adjust if required. 
  5. Now add the grated ginger and mix well. The jam should coat the back of a spoon or a cold plate and not shake when wriggled. 
  6. Let it cool to room temperature. Fill in a sterile bottle and use as needed. Let it set for a whole day before you begin to use the preserve.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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  1. That is marvellous…. Wow Kalyani..

  2. vaishali sabnani

    Looks interesting , and delicious ! I have never tried jams though i do make other preserves . Good one .

  3. MySpicyKitchen

    I would not have guessed it is made of papaya. Yes it is pure bliss when everyone at home relishes it & if it is a healthy food. Lovely color.

  4. cookingwithsapana

    The relish looks delicious.Very nice choice.

  5. The Pumpkin Farm

    this looks like the one's u get on table fresh in restaurant …each morning..for breakfast..the freshness of homemade jam/ jelly is unmatched

  6. The combination of papaya and ginger is tempting me. Sounds tongue tickling 🙂

  7. Yummy Relish.Looks like store brought one..Well made.

  8. My mouth is watering here, this relish is killing me..

  9. Even though I tend to do instant jams that has not much shelf life, I never tried jamming..this one looks so sinful too…very nice..

  10. Mouthwatering sauce… amazing color

  11. what an interesting relish.. bookmarking it

  12. Wow Kal. Bookmarking. I did not know you knew Helen.

  13. Priya Srinivasan - I Camp in My Kitchen

    Wow, kalyani, love the look of it and i m sure ginger must be giving a nice zing to the jam. Superb relish, bookmarking it to try!

  14. Wow, what a delicious looking jam. I've never tried papaya jam before, will have to try some time.

  15. That ginger must add a lovely zing.
    You made me all nostalgic. We used to have a papaya tree in our backyard growing up and my mother would often make jam with the papayas.

  16. Chef Mireille

    what a fabulous looking jam – must taste awesome!

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