To make papaya purxe9e, peel the papaya (s), remove the seed and the "thready" central part and chop them up. Then liquidize/ blend the chopped papaya with the orange and mango juices.

In a deep and heavy bottomed pan, put the papaya purxe9e, the sugar, salt and chili flakes and bring to a boil. Now turn down the heat, and let the papaya mixture thicken while stirring occasionally making sure it doesn't stick to the bottom of the pan.

In the meanwhile soak the agar flakes in about 2 tbsp of water. Once the jam has thickened quite a bit, add the soaked agar flakes (with the water) and the garam masala.

Mix well and allow the jam to thicken a little further (another 10 minutes on the stove. Cool completely and bottle in sterilized jars.

This recipe gave me 2 small jars of papaya jam.

Updated (16th October, 2009) :

The comments at this post made me realise I have missed out on a couple of things. I added the agar flakes to the jam to thicken the jam a little. You could omit that if you choose, or add pectin as is done with a lot of jams.

The chilli flakes and the garam masala do not make this jam "spicy" or "hot". In the quantity used, they just balance out the sweetness and lend a warmth and flavour to the jam with a faint "spicy" note.