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Brooks Tropicals


No Can Do Tropical Jam

While helping a friend with the tremendous (she says tremendous, I say horrendous) job of canning, I perused the helpful instructions found inside the dry fruit pectin box. At the very back were instructions on making jam without the jars, big pots, tongs and other canning paraphernalia. This is jam made easy. It's canning without the "cans." Store in your refrigerator up to 3 weeks or in your freezer for up to 6 months.


1 Caribbean Red papaya or 3 Solo papayas (about 2 cups of pureed papaya)
1 cup Groovy Coconut, chopped
1 cup sugar
1/2 of a 2-oz. box of dry fruit pectin, sugar-free
2 limes
1 Tbs fresh ginger, finely grated

Yield: 4 cups
Prep time: 45 minutes, plus 24 hours of set time.

How to open a Groovy coconut   How to chop Solo papaya
How to prepare ginger   How to juice a lime


1. On medium-low heat in a medium saucepan, add the papaya puree, coconut, sugar and fruit pectin. Cook 15 minutes, stirring occasionally.
2. Add the juice of 2 limes and fresh ginger. Cook for another 5 minutes or until the mixture is thickened (when the mixture doesn't run off a spoon). It will thicken much more in step 3.
3. Leaving about 1" at the top, pour into small freezer containers (the size that would hold 3 weeks' worth of jam with a little room). Cover.
4. Keep at room temperature for 24 hours. Refrigerate for up to 3 weeks and/or freeze for up to 6 months.

Brooks Tropicals    |    Groovy Coconut Facts    |    Tropical Nutrition