Dulce de lechosa (papaya jam)

Instructions

1. Peel the papaya, remove the seeds and cut the flesh into large 3 cm cubes.
2. In a large saucepan, melt the panela in the water over low heat, stirring until you have a smooth syrup.
3. Add the cinnamon, cloves, the lime zest and juice, then gently bring to a simmer.
4. Drop the papaya pieces into the syrup and cook over low heat, covered, for 20 minutes.
5. Uncover and continue cooking for 35 to 40 minutes at a gentle simmer, stirring from time to time, until the papaya becomes translucent and the syrup thickens.
6. Remove the cinnamon and cloves, add the pinch of salt and the vanilla if using.
7. Leave to cool, then put into sterilised jars or keep in the fridge. Serve with fresh white cheese.