Pawpaw jam cooking/ recipe
The recipe is from the book 'The Pocket
Pawpaw Cookbook' by Sara Bir and only slightly modified to ingredients and European units of measurement available to me.
The jam is best with fruits of strong-tasting varieties such as Susquehanna. Gladly also a mix of fruits, even from non-grafted trees. Unfortunately, I waited a long time until I cooked with Pawpaw, because it always means that the tastes fade, but in this case that's not true! This creation tastes and smells more intense than conventional jam made from common fruits.
This allows a glass of 'sunshine' to be stored without artificial cooling.
Only the pulp of the Pawpawfruit is used, seeds and peels are not edible. When the fruits are ripe and how they can be processed quickly, I have described in a previous blog post from 22. October 2020.
Recipe for about 20 small glasses with 200g capacity (fits for a round in the common large cooking pot)
2.5 kg Pawpaw fruit puree
1.25 kg sugar
225 ml lemon juice (if no lemons available also 10.1g citric acid mixed with water)
1 teaspoon salt
38 grams Agar Agar (vegetable gelling agent)
1. Slowly bring fruit puree, sugar, lemon juice and salt to a boil in saucepan, stirring!
2. Keep boiling and stirring steadily for 5 min.
3. Put the agar agar in a fine sieve and slowly pour into the saucepan (so that nothing clumps), cook for 1 min while stirring, turn down heat and fill into glasses.
4. Close glasses only with your fingertips, i.e. only with light pressure. Then put in boiling water bath for 10 min. When taking them out, check if they have closed due to the pressure, glasses that are not closed do not last as long and should be refrigerated and eaten first.
The jam has a shelf life of 2 years, opened at least 1 month
Pawpaw fruit gummies / gummy bears
It's the same recipe as the jam just with a little more gelling agent. It's enough that they keep their shape but are of course softer than store-bought gummy bears.
A wonderful way to distribute samples all year round. They freeze and thaw well.
The recipe is enough for approx. 2 gummy bear molds (made of silicone)
250 g Pawpaw fruit puree
22.5 ml lemon juice (if no lemons are available, 1.1 g citric acid mixed with water also works)
1 pinch of salt
7.3 g agar agar (vegetable gelling agent)
1. Bring the fruit puree, sugar, lemon juice and salt to the boil in a pot, stirring!
2. Keep simmering and stir constantly for 5 min.
3. Put the agar agar in a fine sieve and let it trickle slowly into the preserving pot (so that nothing clumps), stir constantly and cook for 1 minute, turn down the heat and apply to the gummy bear molds with a spoon. Then use a silicone spatula (often included with the molds) to spread into the mold.
4. Wrap the molds in baking paper and let them cool. Then press the fruit gums out of the mold.
Put some pawpaw pulp in the blender. Do not allow ANY seeds to get in the blender. They will make you vomit.
Fill with local apple juice
and some lemon, mix
Spread the word!
Pawpaw ice cream
2 cups of pawpaw pulp
1 cup of sugar
2 cups of cream
2 cups of milk
Mix the pulp and sugar (seed and peels are not used!).
Stir in cream and milk. Then pour the mixture into an ice cream machine and put into operation according to the manufacturer's instructions.
P.S. Vanilla, walnuts and other flavors and ingredients go well with pawpaws. But if that's your first ice, try the pure taste for the time being.
1 to 1/2 cup of pawpaw pulp
1 cup of sugar
1 cup of milk
1/4 teaspoon salt
Put all ingredients in a stew pot and mix. Simmer on medium heat until thickened.
Put in a cold cake pan and bake until the crust is nice.
Decorate as desired.
The biggest collection of recipes, you will find at Kentucky State University’s