Pawpaw (Papaya) Jam Recipe

The pawpaw (papaya)grows wild all over Nigeria, West African pawpaws are large and pumpkin-shaped. For this recipe, the pawpaw should be slightly under-ripe, just beginning to turn yellow.



Ingredients:

• 1 large pawpaw
• 200ml cold water
• 3cm piece of fresh ginger, peeled and grated
• 400g sugar 
• Juice of 1 lemon
• 1 tablespoon finely-grated lemon zest
• 1 tablespoon butter

Procedure:

• 
  
• Peel the pawpaw the cut in half and remove the seeds. Dice the flesh
• Use the butter to grease a preserving pan to prevent the jam from burning
• Add the diced pawpaw to the pan along with the grated ginger, sugar and water. Set on fire and cook for about 90 minutes on medium heat, stirring occasionally
• Add the lemon juice and lemon zest. Stir very well and continue to cook for about 25 minutes more
• Take a saucer that has been chilled in the refrigerator and add a teaspoonful of the jam mixture. Leave for three minutes then gently touch the surface of the jam. If the surface wrinkles then the jam is ready. If not, continue cooking for 15 minutes more then test again
• When the jam is ready, scoop into very clean jars and secure the lids on top. Set aside to cool before labeling and storing in the refrigerator