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JELL-O Papaya Jam

JELL-O Papaya Jam recipe
photo by:kraft
Fresh papaya, crushed pineapple, sugar, orange gelatin and coconut are cooked briefly, then processed in a canner for scrumptious homemade jam.
30 min
2 hr 50 min
About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
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What You Need

can  (20 oz.) crushed pineapple in syrup, undrained
cups  sliced, seeded and peeled papaya (about 2 medium)
cups  sugar
pkg.  (8-serving size) JELL-O Orange Flavor Gelatin

Make It

WASH jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

MIX fruit and sugar in large saucepan. Bring to boil on medium heat. Reduce heat and simmer 10 min. Stir in gelatin and coconut; simmer an additional 10 min., stirring occasionally. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 min., then turn upright. Or, follow water bath method recommended by USDA. After jars are cool, check seals by pressing middles of lids with finger. Cool and store in refrigerator. (Jam is best if used within 1 month; jam becomes very thick with long storage.)

Kraft Kitchens Tips

Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Orange Flavor Gelatin.
Variation - JELL-O® Mango Jam
Prepare as directed, substituting mangos for the papaya.
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