pawpaw and pineapple jam recipe

Pawpaw and Pineapple Jam Recipe

Makes ± 3 litres.



2 medium firm pawpaws (2kg)
1 medium pineapple (1,25kg)
500 ml fresh lemon juice
2 kg Huletts White Sugar
10 ml pectin, mixed with 30 ml water (Pectin available from chemists)



  1. Quarter, seed and peel pawpaws, chop into 2 cm pieces.
  2. Peel pineapple, remove core and chop pineapple into 2 cm pieces.
  3. Combine pawpaw, pineapple and lemon juice in a large saucepan; bring to the boil.
  4. Reduce heat and simmer uncovered for 5 minutes.
  5. Add sugar and stir over low heat, without boiling, until sugar dissolves.
  6. Add pectin paste.
  7. Bring to the boil, uncovered, stirring occasionally for about 30 minutes or until jam gels when tested.
  8. Leave for 5 minutes.
  9. Pour hot jam into hot sterilised jars.
  10. Seal while hot.

Serving suggestion: On toast, muffins or scones.