In a blender or food processor combine papaya, ginger and lemon juice. Pulse until mixture is mostly smooth with a bit of fruity lumps.
Transfer papaya ginger mixture to a large sauce pan on medium heat. Sprinkle in pectin while stirring. Continue stirring until mixture reaches a rolling boil.
Add sugar and continue stirring. Once mixture reaches a hard boil again, allow to boil for a minute while continuously stirring.
Remove jam from heat and allow to cool. Once cool, spoon into clean jars and refrigerate for up to 2 weeks or enjoy immediately!