Ingredients with Measurements:
- 4 cups pawpaw pulp
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover tool
Step-by-step instructions:
1. Prepare the pawpaw pulp by scooping out the flesh from ripe pawpaws and removing the seeds. Mash the pulp with a fork or blend it in a food processor until smooth.
2. In a large pot, combine the pawpaw pulp, sugar, lemon juice, cinnamon, nutmeg, and salt. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Reduce the heat to low and simmer for 30-40 minutes, or until the jam thickens and reaches a temperature of 220°F on a candy thermometer.
4. While the jam is cooking, sterilize the canning jars and lids by boiling them in a separate pot of water for 10 minutes. Keep the jars and lids hot until ready to use.
5. When the jam is done, remove it from the heat and skim off any foam that has formed on the surface. Use a canning funnel to ladle the hot jam into the hot jars, leaving 1/4 inch of headspace at the top.
6. Use a bubble remover tool to remove any air bubbles from the jars. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top, tightening the bands just until they are snug.
7. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude as necessary). Remove the jars from the water bath and let them cool on a wire rack for 24 hours.
8. Check the seals on the jars by pressing down on the center of the lids. If the lids do not move, the jars are sealed and can be stored in a cool, dry place for up to one year.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Cooking temperature: Medium-high heat
Serving size:
Makes approximately 4-5 half-pint jars
Nutritional information:
Calories: 60 per tablespoon
Total fat: 0g
Sodium: 20mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 15g
Protein: 0g
Substitutions for ingredients:
- You can substitute lime juice for the lemon juice if desired.
- You can use brown sugar or honey instead of granulated sugar for a different flavor.
Variations:
- Add chopped nuts or raisins to the jam for texture.
- Use different spices such as ginger or allspice for a different flavor profile.
- Add a splash of vanilla extract for a sweeter taste.
Tips and tricks:
- Make sure to use ripe pawpaws for the best flavor.
- Be patient when cooking the jam, as it can take some time to thicken.
- Use a candy thermometer to ensure that the jam reaches the correct temperature.
- Sterilize the jars and lids before using to prevent contamination.
Storage instructions:
Store the jars in a cool, dry place for up to one year.
Reheating instructions:
To reheat the jam, simply remove it from the jar and heat it in a small saucepan over low heat until warm.
Presentation ideas:
Serve the pawpaw jam on toast, biscuits, or scones for breakfast or brunch.
Garnishes:
Garnish with fresh pawpaw slices or a sprinkle of cinnamon.
Pairings:
Pair with butter, cream cheese, or peanut butter for a delicious breakfast or snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the jam does not set properly, you can re-cook it with additional pectin or lemon juice.
- If the jars do not seal properly, you can reprocess them in a boiling water bath or store the jam in the refrigerator.
Food safety advice:
Make sure to follow proper canning procedures to prevent contamination and spoilage.
Food history:
Pawpaws are a native fruit to North America and were a favorite of Native Americans and early settlers. They have a tropical flavor and are often used in desserts and jams.
Flavor profiles:
The pawpaw jam has a sweet and tropical flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the pawpaw jam on toast, biscuits, or scones for breakfast or brunch.
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