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RECIPE: Pawpaw Quick Jam
- Yield: Makes 2 slightly rounded cups 1x
Description
Tropical-tasting and subtly spiced, pawpaw jam isn’t yet synonymous with fall — but its day is coming. Pawpaws are the largest native fruit in North America, and they taste like a combination of banana, coconut, and mango with a hint of something floral thrown in. A longtime Indigenous food source and the subject of at least one folk song, these fruits ripen in the eastern half of the U.S. between late August and October, and are mostly sold by foragers and small-scale farmers. (So sniff ’em out at a pawpaw festival or order ’em online if you don’t have a tree growing near you.) Pawpaws’ floral flavor is destroyed by high heat and long cooking, so this quick jam preserves it by cooking just long enough for the sugar and fruit to gel.
Ingredients
- 3 pawpaws to yield 2 cups pulp (see note)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup lemon juice
- 1/8 tsp nutmeg
- Small pinch salt
Instructions
- Cut the pawpaws in half, scoop out the flesh, and remove the seeds. Mash the resulting pulp with a fork until it’s fairly even in consistency.
- Combine the pulp, sugars, lemon juice, nutmeg, and salt in a medium saucepan and cook over medium heat until the mixture reaches a strong simmer.
- Reduce the heat to medium-low (or just high enough to keep it at a gentle simmer) and cook, stirring frequently, until some of the water has reduced and the mixture has just begun to gel, about 7 to 10 minutes.
- Allow the jam to cool to room temperature before using. Store in the fridge and use within two weeks.
Notes
- If you can’t find pawpaws near you, I recommend buying through Foraged.com.
- Pawpaws can vary in size from being similar to lemons or mangos, so based on the size of yours, you may need to adjust the quantity or have leftovers.
This recipe originally appeared on Pale Blue Tart: The best fall fruit you’ve never heard of.
Read about the North Carolina farmers bringing back America’s forgotten fruit.
