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 8-12 hours

On the third day, discard the whole lemon pieces.

In a deep bottomed sterile pan, add the papaya pulp and bring it to a boil while mashing up the papaya with a sterile spoon. You can puree them using a stick blender at this stage.

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.

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.

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.