PawPaw Jam

A friend of mine has a PawPaw tree and suggested that I try making some jam.  This is a work in progress but I must say that I like the results.  This is a soft spread, not ment to be a firm jel.

Here's what I did.  Yields about 6 half pint jars or 3 pints.

Ingredients
4 cups of pureed pawpaw pulp
1/2 cup of Apple Cider Vinegar
1/2 cup of Apple Juice
3 cups of white sugar
1 cup of dark brown sugar
1/2 tsp of ground cloves
1/2 tsp of ground all spice
1/4 tsp of ginger
1 tsp of cinnamon
1 pat of butter
1 3 oz package of liquid pectin

• Wash your pawpaws under cool running water.
• Slice in half and remove all seeds. 
• Take a spoon and scoop out the pulp.
• Mix Apple Juice and PawPaw pulp together and puree in a food processor.  If you don't have a food processor, just mash it as good as you can with a potato masher.
• Mix the pureed pawpaw, vinegar, sugars, spices and butter in a medium/large stainless steel pot. 
• Bring to a boil over medium/high heat stirring constantly to prevent sticking. 
• Reduce heat and simmer for about 20 minutes.   Stir often to prevent sticking.
• While jam is simmering put jars in canner and bring to a boil to sterilise.  Put lids and rings in simmering water.
• After about 20 minutes your jam should be getting thicker.  At this point you can add liquid pectin and bring back to a boil.  Boil for exactly one minute.  Your jam may be thick enough that you don't need the pectin.  Use you own judgement.
• Remove from heat and fill your hot, sterile jars leaving 1/4 inch headspace.
• Wipes rims of jars with a damp cloth or paper towel dipped in vinegar.
• Place lids and rings on jars and tighten down finger tight.
• Process in  boiling water bath for 10 minutes.
• Turn off heat, remove lid and wait 5 more minutes.
• Place jars on counter to cool for 24 hours.
• Label and Store in a cool, dark place.