PAW PAW & GINGER JAM (YUM!!)

INGREDIENTS:

1.5 kg paw paw (not too ripe)
200g pkt preserved ginger
1/2 cup lemon juice
2 cups sugar, warmed

METHOD:

Peel & seed paw paw then chop flesh coarsely.
Finely chop ginger.
Put paw paw, ginger & lemon juice into a large heavy saucepan or boiler.
Cover & bring to the boil.
Simmer with the lid on until paw paw is tender, about 7-10 mins.
Remove the lid.
Add the warmed sugar & stir over a low heat until sugar has dissolved.
Bring to boil again & boil rapidly stirring frequently until jam reaches setting point, about 25 mins.
Remove from heat & let stand 1-2 mins.
Pour into warm sterilised jars & seal immeadiately.
When cool, label & and see how long it lasts!