- 500 ml (1 pt) pureed half-rippened pawpaw
- 500 g (1 lb) sugar
- 250 ml (1/2 pt) water
- 3 x 5 ml spoon (3 tbsp.) lime juice
Spring of mint or small piece of ginger Tie mint or ginger in a muslin bag.
Put pureed fruit, lime juice and muslin bag in a heavy saucepan and simmer until pawpaw is tender. Add sugar and stir until dissolved.
Bring to the boil slowly, stirring constantly. Then reduce heat and simmer very gently, uncovered, for about 30-40 minutes, until mixture has thickened and gels when a teaspoonful is dropped on to a cold plate or saucer. Stir frequently to prevent sticking.
Remove pan from heat and spoon jam into hot sterilized jam jars. Seal quickly and label.
Makes about 2 jars (375 ml).