PAW PAW JAM RECIPE

Steps:

• Start water bath canner boiling.
• Sterilize jars, lids and rings.
• Line a baking tray with aluminum foil and place jars in position.
• In a heavy saucepan, add paw paws and water. Bring to a slow boil, being watchful not to scorch.
• Bring down to a simmer, and cook for about 10 minutes. Remove from heat.
• You could strain mixture at this juncture. I did not.
• Add cider, bourbon and sugars at this point. (You might like to add a touch of vanilla too) Return to heat, simmering for about 30 minutes. If after adding all ingredients the mix seems too thick, add a little more water...not much.
• Stir frequently.
• The mixture will change appearance and become thick. If you place a metal spoon in the mix, pull it out and it "sheets" I think it is ready. My friend Leslie suggests that for really thick jam use the spoon test...running your finger down back of spoon. If the mix stays separated it is done.
• Start water simmering for lids and rings if you haven't already.
• At this point, the original recipe says to add 6 ounces (1 pack) of liquid pectin. I suspect this is being overly cautious.....but I did include the pectin.
• Bring up to rolling boil and boil for one minute. Remove from heat.
• Fill jars leaving about 1/4 inch headspace from the rim. Wipe rims and edges making sure there is no jam to prohibit a good seal.
• Add lids and place rings on finger tight.
• Place in a water bath canner. Bring canner back up to boil and process 10 minutes.
• Remove jars, placing in an area free from drafts. Leave overnight, giving jars time to seal.
• Check lids for proper seal. Any unsealed jars can be reprocessed, or refrigerated for immediate use.
• Store in a cool place, out of direct sunlight.
• Makes about 10 Jelly Jars (8 ounces)Enjoy!