Pawpaw Jam

Preserve your fresh pawpaws a little longer by turning them into this delicious pawpaw jam recipe. This delicious jam has a sweet and mild tropical flavor that tastes like a mixture of bananas and mangos. Spread it on toast or top some yogurt with this yummy spread – no pectin required.

Course Condiment

Cuisine American

Keyword pawpaw jam

Prep Time 5

Cook Time 15

Total Time 20

Servings pint

Calories 67kcal

Author Lisa Bass

Ingredients

2 cups pawpaw puree
1/3 cup water
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon freshly squeezed lemon juice
Pinch salt

Instructions

Remove the flesh from the fruit, toss out the seeds and skins.
Combine all ingredients in a large bowl or saucepan (if you want to save some dishes) and let them sit for 5 minutes.
Mash the mixture up with a potato masher, metal spoon, wood spoon, or an immersion blender for a smoother consistency.
In a large saucepan over medium-low heat, slowly simmer the mixture.
Simmer for 12-15 minutes or until the mixture becomes jelly-like.
Transfer hot jam to a resealable container.
Let the jam cool at room temperature. As the jam cools it will thicken.
Transfer to the fridge or freezer

Notes

If you want a really thick jam, simmer the jam for a longer time.
This recipe is for immediate use or freeze for later. Unfortunately, it has not been proven safe for canning. I could not find any reputable websites that have a recipe for safe canning.
To see if it has thickened to the desired consistency, complete the spoon test or cold plate test. Place a cool spoon into the simmering jam and lift the spoon out of the steam so the syrup runs off the side. When two drops kind of stick together and fall off the spoon in more like a sheet the jam has set. Or pour a small amount of cooked jam on a plate, and put it in the freezer for a few minutes. If it gels and becomes thickened, it should be ready.

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