Slit the vanilla pod lengthwise and scrape the seeds, and keep.

Wash the papaya, and peel with a knife or a potato peeler and cut vertically into six segments or more depending on the size of the fruit.

Use a spoon and remove all the seeds and strings and wash again, then pat dry.

Grate the papaya one segment at a time using the box grater. For this recipe we require coarsely grated papaya.

Place the sugar into a large pot set over medium heat. Leave the sugar alone until you see it begin to melt. Using a heavy duty wooden spoon or heat-safe rubber spatula, scrape the sugar from the edge of the pan to the middle. 

You may experience some clumping of unmelted and melted sugar.  Don’t worry; keep cooking the sugar over low heat and those clumps will melt right out.

Once the sugar begins to caramelise, add grated papaya, nutmeg and finely chopped orange peel and mix well. The sugar will solidify after adding the papaya, but don’t worry, the sugar will re-melt.

Keep cooking the mixture over low heat, for about 35 minutes, stirring occasionally until the sugar re-melts.

Add the scraped vanilla seeds or vanilla essence and stir well.

Remove from heat when all moisture has evaporated and the jam has a syrup consistency.

Sterilise the jars and lids in boiling water.  Fill with jam and store.