Friends Drift Inn Farm – Food Preservation Recipes
This is part of my Paw Paw Palooza series. If you have no idea what a pawpaw is START HERE
Sometimes one has to pay the price; especially when Paw Paw poor. I received a large sack of Paw Paws on the condition that I make Paw Paw jam.
Paw Paw Palooza
Paw Paw Jam is a new one on me; but I like a challenge. Because Paw Paws are a short season crop, and even here in the mountains they are hard to come by …I was unable to make this recipe several times perfecting the recipe. It was a one shot deal; but I am definitely not disappointed.
This Jam is a soft product, very spreadable.The mouth feel is buttery; the flavors sweet with warm spicy undertones. A little bourbon and brown sugar adds caramel notes.
I am still contemplating what twists I can come up with for serving this seasonal jam. I love it just spread on whole wheat bread as a midnight snack. A spoonful dolloped onto pancakes and sprinkled with a few pecans – coupled with maple syrup is an amazing way to start the weekend.
This jam recipe…I think I will keep it. Giggles
Would I change anything?
Maybe. I followed instructions from Group Recipes which calls for the addition of pectin. I suspect if cooked down properly, the pectin could be omitted. With my time constraints, I just was not willing to take that gamble.
Paw Paw Jam, it makes a big batch; you’ll want to share it with close friends.
Paw Paw Jam Recipe
Inspired by Group Recipes
Canning Recipe, Jam Recipe, Paw Paw Recipe
- You need about 4 pounds of fresh paw paws peeled and seeded OR 6 cups of paw paw puree (I used a puree)
- ¾ cup of apple cider vinegar
- ½ cup of water
- 1/3 cup of bourbon (optional but gives a wonderful background) I used Blantons Bourbon)
- 5 cups of pure cane sugar
- 1 cup of brown sugar (dark if you have it)
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 6 oz of liquid pectin
1. Start water bath cannerboiling.
2. Sterilize jars, lids and rings. Keep in a shallow pan simmering in hot water.
3. Line a baking tray with aluminum foil and place jars in position.
4. In a heavy saucepan, add paw paws and water. Bring to a slow boil, being watchful not to scorch.
5. Bring down to a simmer, and cook for about 10 minutes. Remove from heat.
6. You could strain mixture at this juncture. I did not.
7. Add cider, bourbon and sugars at this point. (You might like to add a touch of vanilla too) Return to heat, simmering for about 30 minutes. If after adding all ingredients the mix seems too thick, add a little more water; not much. (Paw paws, like many fruits, vary in moisture content.)
8. Stir frequently.
9. The mixture will change appearance and become thick. If you place a metal spoon in the mix, pull it out and it “sheets” I think it is ready. My friend Leslie suggests that for really thick jam use the spoon test running your finger down back of spoon. If the mix stays separated it is done.
10. Start water simmering for lids and rings if you haven’t already.
11. At this point, the original recipe says to add 6 ounces (1 pack) of liquid pectin.I suspect this is being overly cautious…..but I did include the pectin because paw paws are hard to come by.
12. Bring up to rolling boil and boil for one minute. Remove from heat.
13. Fill jars leaving about 1/4 inch headspace from the rim. Wipe rims and edges making sure there is no jam to prohibit a good seal.
Add lids and place rings on finger tight.
14. Place in a water bath canner. Bring canner back up to boil and process 10 minutes.
Remove jars, placing in an area free from drafts. Leave overnight, giving jars time to seal. Check lids for proper seal. Any unsealed jars can be reprocessed, or refrigerated for immediate use. Store in a cool place, out of direct sunlight.
Makes about 10 Jelly Jars (8 ounces)Enjoy!
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