Pawpaw Freezer Jam
This easy freezer jam captures the custardy tropical flavor of ripe American pawpaws without relying on an untested canning method. It is bright, creamy and especially good on toast, biscuits or spooned over yogurt.
Servings: 5 one-cup containers
Ingredients
- 2 cups ripe American pawpaw pulp seeds and skin removed, mashed or pureed
- 4 cups granulated sugar
- 3/4 cup water
- 1 package Sure-Jell Original Premium Fruit Pectin 1.75 ounces
Instructions
- Rinse five 1-cup freezer-safe containers and their lids with boiling water. Dry thoroughly.
- Measure exactly 2 cups of pawpaw pulp into a large bowl. Stir in exactly 4 cups of sugar. Let stand for 10 minutes, stirring occasionally.
- Combine the water and powdered pectin in a small saucepan. Bring to a full rolling boil over high heat, stirring constantly. Boil for exactly 1 minute, continuing to stir.
- Immediately pour the hot pectin mixture into the fruit and sugar. Stir constantly for 3 minutes, or until most of the sugar is dissolved. A few sugar crystals may remain.
- Fill the prepared containers, leaving 1/2 inch of headspace for expansion. Cover and let stand at room temperature for 24 hours, or until set.
- Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw frozen jam in the refrigerator, then use the opened container within a few days.
Notes
Important: This is freezer jam, not a shelf-stable canned preserve. Do not process it in a water-bath or pressure canner; there is currently no research-tested home-canning recipe for pawpaw jam.
This formula is specifically for Sure-Jell Original powdered pectin. Other pectin products are not interchangeable, so follow the package directions for the brand and type you use.
Do not reduce the sugar when using Original Pectin. For a less-sweet jam, use a low- or no-sugar pectin and follow that product's tested freezer-jam directions.
Use only the soft pulp. Discard every seed and all of the skin.