Preserve your fresh pawpaws a little longer by turning them into this delicious pawpaw jam recipe. This delicious jam has a sweet and mild tropical flavor that tastes like a mixture of bananas and mangos. Spread it on toast or top some yogurt with this yummy spread – no pectin required.
We are continuing our pawpaw recipes with this delicious homemade pawpaw jam recipe.
My kids came home with a bunch of foraged pawpaws and if you are unfamiliar with this delicious tropical tasting fruit, they do not last long fresh. So I had to get to work using them up before they went bad.
Luckily, they do freeze well, so if you happen to be in a pickle with more fruit than you know what to do with you can easily scoop out the pulp and freeze in a freezer safe bag for up to 12 months.
This recipe turned out surprisingly delicious. We love making homemade jams in our house (like strawberry jam or peach preserves), and this one was a hit. We will be making it every fall when these tasty fruits are ripe.
Tips:
- If you want a really thick jam, simmer the jam for a longer time.
- This recipe is for immediate use or freeze for later. Unfortunately, it has not been proven safe for canning. I could not find any reputable websites that have a recipe for safe canning.
- To see if it has thickened to the desired consistency, complete the spoon test or cold plate test. Place a cool spoon into the simmering jam and lift the spoon out of the steam so the syrup runs off the side. When two drops kind of stick together and fall off the spoon in more like a sheet the jam has set. Or pour a small amount of cooked jam on a plate, and put it in the freezer for a few minutes. If it gels and becomes thickened, it should be ready.
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Ingredients:
Pawpaw puree
Water
Sugar
Brown sugar
Cinnamon: Cinnamon adds a yummy flavor to the naturally mild tasting paw paw.
Vanilla extract: The touch of vanilla really adds a delicious warmth to the yummy jam.
Lemon juice: I like to use freshly squeezed lemon juice for the best flavor, but bottled will also work.
Pinch salt
Tools you may need:
Heavy saucepan or large pot
Knife
Cutting board
Jar or airtight container
How To Make Pawpaw Jam
Create the pawpaw pulp:
Remove the flesh from the fruit, toss out the seeds and skins.
Combine all ingredients in a large bowl or saucepan (if you want to save some dishes) and let them sit for 5 minutes.
Mash the mixture up with a potato masher, metal spoon, wood spoon, or an immersion blender for a smoother consistency. You can also leave chunks of fruit if desired.
Simmer
In a large saucepan over medium-low heat, slowly simmer the mixture.
Simmer for 12-15 minutes or until the mixture becomes jelly-like. The consistency of the jam will thicken the longer you simmer.
Transfer hot jam to a resealable container.
Let the jam cool at room temperature. As the jam cools it will thicken.
Transfer to the fridge or freezer
Storage:
Jam can be stored in the refrigerator for up to 14 days
Freeze up to 6 months in a freezer safe container. If you freeze it in a mason jar, make sure it has at least 1 inch headspace or more to allow for expansion. Otherwise you risk the jar cracking. To use: take the homemade jam out of the freezer and place in the fridge to thaw.
How To Serve Pawpaw Jam:
On toast or a delicious peanut butter and jam sandwich
Over yogurt. I love stirring in a spoonful in some homemade Greek yogurt.
Top a smoothie bowl.
With homemade biscuits or scones.
FAQ:
What does paw paw jam taste like?
It is a sweet jam with mild tropical flavors with a bit of warmth from the cinnamon. It is really delicious.
What is pawpaw jam?
It is jam made from the pawpaw fruit.
Why is Paw Paw fruit not sold in stores? Why is the paw paw fruit not more popular?
Even though the pawpaw is the only tropical fruit native to North America it does not have a long shelf life and bruises easily, so they are difficult to ship. They are also somewhat challenging to grow and are not super profitable to farmers for this reason.
What can I do with pawpaws?
- Smoothies
- Quick breads and muffins
- Jam
- Juice
- Salsa
- Pudding
- Substitute with any recipe that calls for mango or papaya purée.
Can you eat pawpaw raw?
Yes, just make sure to toss the seeds and skins as they contain toxic compounds.
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Pawpaw Jam
Ingredients
- 2 cups pawpaw puree
- 1/3 cup water
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon freshly squeezed lemon juice
- Pinch salt
Instructions
- Remove the flesh from the fruit, toss out the seeds and skins.
- Combine all ingredients in a large bowl or saucepan (if you want to save some dishes) and let them sit for 5 minutes.
- Mash the mixture up with a potato masher, metal spoon, wood spoon, or an immersion blender for a smoother consistency.
- In a large saucepan over medium-low heat, slowly simmer the mixture.
- Simmer for 12-15 minutes or until the mixture becomes jelly-like.
- Transfer hot jam to a resealable container.
- Let the jam cool at room temperature. As the jam cools it will thicken.
- Transfer to the fridge or freezer
Notes
- If you want a really thick jam, simmer the jam for a longer time.
- This recipe is for immediate use or freeze for later. Unfortunately, it has not been proven safe for canning. I could not find any reputable websites that have a recipe for safe canning.
- To see if it has thickened to the desired consistency, complete the spoon test or cold plate test. Place a cool spoon into the simmering jam and lift the spoon out of the steam so the syrup runs off the side. When two drops kind of stick together and fall off the spoon in more like a sheet the jam has set. Or pour a small amount of cooked jam on a plate, and put it in the freezer for a few minutes. If it gels and becomes thickened, it should be ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
💯 percent
Love, love, love. Glad to finally
find a way that I can enjoy paw paws!
Thanks for sharing
What are the measurements?