Title: Preserved Pawpaw
Categories: Jam Ethnic Australian
Yield: 1 Servings

3	lg	Pawpaw, not too ripe
2	lb	Sugar
1	qt	Water
		Crystal sugar

Peel pawpaw, take out seeds, cut in slices. Put in boiling water for 1/2 hour, then drain in a clean cloth. Disolve sugar in 1 quart of water, add the pawpaw, cook carefully 1 hour. Take pan off fire, stand till next day in the syrup, then put pan on cool part of stove and cook gently till syrup is thick.

Take fruit out of syrup, drain, sprinkle with crystal syrup, put in sun to dry.

It will take about a week to dry, and must be turned every day and placed on dry dishes.

from THE AUSTRALIAN COUNTRY KITCHEN, by Helen Vellacott IBSN 0 670 90639 5 From: Kevin Symons Date: 02 Nov 97

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