Rich savory preserves with hints of mango, banana, allspice and honey. Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt. Also makes a unique topping or late glaze for pork.
Recipe makes 12 to 15 pints
- 12 pawpaws (about 5 lbs)
- 2 cups water
- 3/4 cups sugar
- 1 lemon
- 1 orange
Peel pawpaws. Put in kettle with water, without removing seeds. Boil until soft, then put through a sieve. Add sugar and juice of orange and lemon. Boil until thick. Grated rind of orange or lemon may be added. Put in sterilized jars and seal.
- Recipe by Peggy Powell, in The Advocate, Mt. Sterling, KY, 09/12/91