Missy Wombat's Note:
Something different to do with those pawpaws when you are sick of making chutney... Would make a lovely gift.
My Private Note
- 1Peel and halve the pawpaws.
- 2Scoop out the seeds.
- 3Cut the flesh into large cubes.
- 4There should be 575 g fruit.
- 5Put the pistachios into a bowl and pour over boiling water to cover.
- 6Leave for 1 minute, then drain and transfer to a bowl of cold water.
- 7Drain again, then rub off the skins with your fingers.
- 8Pack the pawpaws and pistachios into sterilized jars, layering them with the sugar as you go.
- 9Leave about 2.5 cm at the tops of the jars.
- 11Pour in the rum to cover the fruit and nuts by 1.25 cm, making sure there are no air pockets.
- 13Seal he jars, label, and seal well.
- 14Keep in a cool dark place for at least 2-3 months before using, to allow the flavours to develop.
- 15Shake from time to time during the first week of storage to make sure that all the sugar dissolves.
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Nutritional Facts for Pawpaws in Rum
Serving Size: 1 (2873 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1008.2
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 15.4 mg
- Total Carbohydrate 139.2 g
- Dietary Fiber 10.7 g
- Sugars 116.2 g
- Protein 7.9 g