Cup of Yum
1. Mix papaya, sugar, lime juice and coconut in a large bowl.
2. Refrigerate 3 hours, stirring every 30 minutes.
3. Add ginger juice after 2h30.
4. Put everything in a heavy-bottomed pot and cook over medium-low heat until liquid is reduced and has reached the consistency of jam (about 1h30 to 2h).
5. Immediately put the jam in the jars.

Preparation of the ginger juice

1. Place a piece of fresh ginger root in cheesecloth.
2. Crush the root beating with a hammer or mallet and then press the desired amount of juice.

Sterilization of the jars

1. Option 1. In a large pot of water, boil jars and lids for about 15 minutes, then dry them upside down on a clean cloth.
2. Option 2. In the microwave, heat the jars filled with water for 3 minutes at maximum power then dry them upside down on a clean cloth.
3. Once the jars are filled with boiling jam, close the lid and immediately turn over so they can cool and seal.