Ingredients:

5 cups papaya purée

2 cups demerara or brown sugar

1/4 cup orange juice

1/4 cup mango juice

3/4 tsp salt

1 1/2 tsp red chilli flakes

1 tbsp agar flakes

1 tsp garam masala powder

Method:

To make papaya purée, peel the papaya (s), remove the seed and the "thready" central part and chop them up. Then liquidize/ blend the chopped papaya with the orange and mango juices.

In a deep and heavy bottomed pan, put the papaya purée, the sugar, salt and chili flakes and bring to a boil. Now turn down the heat, and let the papaya mixture thicken while stirring occasionally making sure it doesn't stick to the bottom of the pan.

In the meanwhile soak the agar flakes in about 2 tbsp of water.

Once the jam has thickened quite a bit, add the soaked agar flakes (with the water) and the garam masala.

Mix well and allow the jam to thicken a little further (another 10 minutes on the stove. Cool completely and bottle in sterilized jars.

This recipe gave me 2 small jars of papaya jam.