Papaya-Coconut Jam

4 cups ripe papaya puree
2 cups finely grated fresh coconut
4 cups sugar
1/4 cups lemon juice
1 teaspoon ginger juice, if desired
Mix papaya puree, sugar, and coconut in a large kettle. Bring to the
boiling point and cook with constant slow stirring for 15 minutes. Add
lemon juice and ginger juice, and cook 5 minutes longer, or until very thick
and glossy. Pour into sterilized jars and cover with paraffin.
To prepare the ginger juice: Place a thoroughly scrubbed piece of
fresh ginger root in a small piece of strong coarse cloth, crush the root by
pounding with a hammer or wooden mallet, and squeeze out the desired
amount of juice.
Note: Since the mixture tends to bubble and splash badly, it is
necessary to stir constantly with a long-handled wooden spoon. It is wise to
protect the hands with gloves.