We Be Jammin'... PawPaw Jam

PawPaw Jam

Found on katscanningtidbits.blogspot

Makes 6 half pints or 3 pints 

4 cups of pureed pawpaw pulp 

1/2 cup of Apple Cider Vinegar 

1/2 cup of Apple Juice 

3 cups of white sugar 

1 cup of dark brown sugar 

1/2 tsp of ground cloves 

1/2 tsp of ground all spice 

1/4 tsp of ginger 

1 tsp of cinnamon 

1 pat of butter 

1 3 oz package of liquid pectin 

Wash your pawpaws under cool running water. Slice in half and remove all seeds. Take a spoon and scoop out the pulp. 

Mix Apple Juice and PawPaw pulp together and puree in a food processor. If you don't have a food processor, just mash it as good as you can with a potato masher. 

Mix the pureed pawpaw, vinegar, sugars, spices and butter in a medium/large stainless steel pot. Bring to a boil over medium/high heat stirring constantly to prevent sticking. 

Reduce heat and simmer for about 20 minutes. Stir often to prevent sticking. 

Add liquid pectin and bring back to a boil. Boil for exactly one minute. 

Remove from heat and fill jars leaving 1/4 inch headspace, wipe rims, and assemble lids.

Process in boiling water bath for 10 minutes. 

Turn off heat, remove lid and wait 5 more minutes before removing from canner to cool.

Just in case you didn't know...
PawPaw: a genus of trees and shrubs native to eastern North America. Common pawpaw (Asimina triloba), a temperate fruit tree, native to eastern North America.