Pawpaw Butter — FarmPal

Freezing recipe yielding About 3 pints. Stores for 12 months frozen.

Method
freezing
Yield
About 3 pints
Storage
12 months frozen
Difficulty
intermediate

Ingredients

  • •5 lbs ripe pawpaws
  • •1 cup sugar (or less to taste)
  • •1 tablespoon lemon juice
  • •1 teaspoon cinnamon
  • •1/4 teaspoon nutmeg

Instructions

  1. 1Select fully ripe pawpaws (yield to gentle pressure, aromatic)
  2. 2Cut in half, scoop out pulp, discard seeds and skin
  3. 3Press pulp through food mill or sieve to remove fibers
  4. 4Combine pulp with sugar, lemon juice, and spices in heavy pot
  5. 5Cook over medium-low heat, stirring frequently, 30-45 minutes
  6. 6Butter is done when it mounds on a spoon without weeping
  7. 7Ladle into freezer containers leaving 1/2 inch headspace
  8. 8Cool to room temperature before freezing
  9. 9Note: pawpaw does not can safely due to low acidity freezing is the best preservation method
  10. 10Thaw in refrigerator and use within 2 weeks once opened