Ingredients
Scale
- 2 Kg of ripe pawpaws pureed
- 2 cups of water
- 1/2 cup of lemon juice ( I used the bottled one )
- 1 Kg of white castor sugar
- 1 tsp cinnamon powder
- 2 tsp Vanilla powder
- Juice and grated peel of that orange ( Optional )
Instructions
- Wash and cut the pawpaw. Remove the flesh from the fruit by scooping it with a spoon after removing the seeds.
- Discard the skin of the fruit.
- Mash the pulp using a food mill, immersion blender or a food processor.
- In a heavy bottom large saucepan mix all the ingredients and cook down on low until the mixture thickens.
- This will take about an hour or more depending on the quantity you have.
- Do the plate test. Once the jam sets switch off the heat.
- Fill into sterilized glass jars leaving about 1 cm before sealing the jars.
- Do a water bath canning for 10 minutes.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 30 Minutes
- Category: Jams & Jellys
Nutrition
- Serving Size: 50