[title subtitle=”recipe and image courtesy: Kurt Plankenhorn, 28 Springs Restaurant in Siloam Springs
image courtesy: Cole Fennel Photography”][/title]
Ingredients
(makes five 8oz. jars)
4 cups granulated sugar
¼ cup lemon juice
¼ cup water
4 cups pawpaw fruit pulp
Method
Combine sugar, lemon juice and water in a saucepan, bring to a rolling boil over high heat. Add pawpaw pulp to the mixture and boil once more. Skim off any impurities from top of jam mixture and reduce heat, stirring constantly to avoid sticking or burning. Cook for 3-5 minutes, when jam is slightly thick but still yellow in color. Pour into jars and allow to cool before refrigeration.
Tip: Jam can be refrigerated up to three weeks but will keep frozen for up to one year.
