| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 1g | 0g | 68g |
| sugars | fibre | protein | salt |
| 56g | 5g | 2g | 0.005g |
I’ve always held a deep fascination for unique, unusual fruits. It goes back to my treks in the Pacific Northwest’s verdant forests and my summer visits to rural Japanese orchards. This deep love led me to discover the earthy and tropical flavours nestled within the heart of a ripened pawpaw, inspiration for my vibrant Pawpaw Jam recipe.
Incorporating the humble, yet flavor-rich pawpaw, a fruit native to the United States, with staples of dessert seasonings such as cinnamon and nutmeg, this Pawpaw Jam is a walk on the wild side of culinary delight — a delightful convergence of my origins and beloved travel experiences.
Navigating the Pawpaw’s Spectrum of Flavors
The centerpiece of this recipe is, of course, the pawpaw. Not to be mistaken with the papaya (which is also sometimes referred to as pawpaw), the pawpaw is closer in taste and texture to a mango or a banana, but with subtle shades of melon and custard. Think of it as the lovechild of a religious order involving mangoes, bananas, and melons, blessed with a custardy grace – the primary sentiment that ran through me when I first sampled this fruit on its native soil.
Paired with the bright tartness of lemon juice and rounded off with vanilla extract, the flavours of the Pawpaw Jam are not overly saccharine, allowing the gentle, earthy notes of the pawpaw to shine. Pawpaws also come loaded with vitamins A and C, magnesium, and iron, making this jam a nutritious as well as delicious treat.
Pawpaw Jam: A Versatile Companion
This Pawpaw Jam does not merely need to be relegated to toast spread at breakfast. Its multifarious flavor profile gives it the elasticity to be utilized in myriad culinary concoctions. A dollop atop a creamy vanilla ice cream transforms the dessert into a tropical delicacy. Paired with crackers and served alongside sharp cheese, it functions as a palate-pleasing appetizer. Even as an unexpected filler in your favorite sushi roll recipes, it brings a delightful sweetness, mimicking a more traditional ume (Japanese plum) roll, but with its own distinct flavors.
With my unique Pawpaw Jam, I have aimed to redefine jam as not just a spread, but as a dynamic ingredient that infuses an exotic, fragrant twist to a variety of dishes. So, go ahead, give it a try, and let yourself embark on a new culinary journey!
What You’ll Need
- 4 large ripe pawpaws
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 tablespoon of powdered fruit pectin
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
Method
Step One
Start by peeling the ripe pawpaws. Remove the seeds and place the fruit pulp in a blender or food processor. Puree until smooth.
Step Two
Transfer the pureed pawpaw into a large pot. Add the granulated sugar and lemon juice. Stir the mixture until the sugar has dissolved completely.
Step Three
Over medium heat, bring the pawpaw mixture to a simmer. Stir in the powdered fruit pectin. Once fully incorporated, allow the mixture to simmer for about 20 minutes, stirring occasionally. Make sure the mixture doesn’t stick to the bottom of the pot.
Step Four
After 20 minutes, add in the vanilla extract, ground cinnamon, and nutmeg. Stir well to combine. Let simmer for another 10 minutes.
Step Five
Remove the jam from the heat. Pour into sterilized jars, leaving about 1/4 inch from the top. Secure the lids and process the jars in a boiling water bath for 10 minutes.
Step Six
Once done, remove the jars from the water bath and let them cool at room temperature. Once cool, check to ensure the jars have sealed properly by pressing on the center of the lid. If it doesn’t pop back, it’s sealed. Now, you can enjoy your homemade pawpaw jam, which would keep well for up to one year if unopened and stored correctly.
