Pawpaw Jam

easy pawpaw jam recipe great for biscuits and hand pies

pawpaw jam

I don’t know if you have ever heard of a Pawpaw, but today I will introduce you to the largest native fruit in the continental United States.  It may also be the weirdest looking and oddest tasting fruit we have.  It grows wild in the Southeast and the fruit can sometimes grow to be a pound or more.  It can also grow to be pretty ugly and the fruit, once ripe, does not last long before turning a wonderful brownish/black.

pawpaw jam 4The flesh on the inside is orange in color with a custard like texture and a few large seeds in the middle.  Once you bite into one you will be deciding on what kind of flavor you are experiencing because it tastes like a cross between many things.  Mango, peach, papaya, banana and maybe a few more.  It truly has it’s own unique flavor.

pawpaw jam 3

I was gifted a couple of bags of ripe Pawpaw’s so I decided to try my hand at making some Pawpaw jam.  So if you are lucky enough to come across about 10 pounds of this native fruit, try this pawpaw jam recipe.  I think it would go lovely on some homemade biscuits.

pawpaw jam 2

Pawpaw Jam
Makes about 3 pints of jam
Ingredients
  1. 4 cups pawpaw puree
  2. 1/2 cup water
  3. 1/2 cup cider vinegar
  4. 1 cup sugar
  5. 12 cup brown sugar
  6. 1/2 tsp ground cloves
  7. 1/2 tsp ground allspice
  8. 1/4 tsp ground ginger
  9. 1/2 tsp cinnamon
  10. 1 tsp vanilla
  11. 1 TBL low sugar pectin
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Instructions
  1. Start water bath canner boiling
  2. keep sterilized jars, lids and rings simmering in hot water
  3. In a heavy sauce pan, add pawpaw puree and water
  4. Bring to a slow boil, careful not to scorch
  5. Bring mixture down to a simmer
  6. Cook for 10 minutes, remove from heat
  7. Add the rest of the ingredients
  8. Return to heat & simmer for 30 minutes
  9. Stir frequently
  10. Fill jars with mixture leaving about 1/4 inch headspace
  11. Wipe rim and place lids and rings on
  12. Place in water bath canne
  13. Bring back up to a boil and process 10 minutes
  14. Remove jars from water and let cool
  15. Check for a proper seal after 24 hours
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