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(Asimina triloba)

Papaw Jelly
Remove pulp by scraping inside of hull.

3 lbs ripe pulp
½ cup water
½ sugar per cup of juice
6 oz liquid pectin

Skin and remove seeds, then scrape out pulp until you have 3 lbs. Place in a deep saucepan with water and bring to a boil. Simmer for 15 minutes, covered. Remove from heat and strain through jelly bag. Add sugar and bring to a full boil for 1 min. Add pectin, mix thoroughly, bring to hard boil for 1 full minute. Remove from heat, skim and pour into hot, sterile jars. Seal.

Pawpaw Jam
Papaw Jam
3 lbs ripe pulp
¾ cup cider vinegar
½ cup water
6 cups sugar
6 whole cloves
1 tsp ground allspice
1 tbsp ground cinnamon
6 oz liquid pectin

Remove pulp and recover 3 lbs. Place into saucpan with just a little cooking water, bring to a slow boil, then simmer for 10 minutes. Remove the juicy pulp and strain through a food mill. Place juicy pulp in saucepan, add vinegar, water, sugar and spices. Mix ingredients thoroughly and cook over low heat for 30 minutes, stirring occasionally. Do not allow to burn. Strain sauce through fine sieve, add pectin and bring to full boil for 1 minute. Skim, pour into hot, sterile jars and seal.

©2000 by Ernestina Parziale, CH