Pawpaw and pineapple jam

  • 45 mins cooking
  • Makes 3 Litre
  • Print


Pawpaw and pineapple jam
  • 2 firm pawpaws (2kg)
  • 1 pineapple (1.25kg)
  • 1/2 cup (100g) finely chopped glacé ginger
  • 2 cup (500ml) fresh lemon juice
  • 2 kilogram (9 cups) sugar


Pawpaw and pineapple jam
  • 1
    Quarter, seed and peel pawpaws; chop into 2cm pieces. Peel pineapple, remove core; chop pineapple into 2cm pieces.
  • 2
    Combine pawpaw, pineapple, ginger and juice in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  • 3
    Add sugar; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 30 minutes or until jam jells when tested; stand 5 minutes.
  • 4
    Pour hot jam into hot sterilised jars; seal while hot.

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