Pawpaws in Rum
Ready In: 40 mins
Yields: 2 600ml pint jars
Ingredients
- 3 pawpaw
- 50 g pistachios
- 175 g sugar
- 325 ml rum
Directions
- Peel and halve the pawpaws.
- Scoop out the seeds.
- Cut the flesh into large cubes.
- There should be 575 g fruit.
- Put the pistachios into a bowl and pour over boiling water to cover.
- Leave for 1 minute, then drain and transfer to a bowl of cold water.
- Drain again, then rub off the skins with your fingers.
- Pack the pawpaws and pistachios into sterilized jars, layering them with the sugar as you go.
- Leave about 2.5 cm at the tops of the jars.
- Pour in the rum to cover the fruit and nuts by 1.25 cm, making sure there are no air pockets.
- Seal he jars, label, and seal well.
- Keep in a cool dark place for at least 2-3 months before using, to allow the flavours to develop.
- Shake from time to time during the first week of storage to make sure that all the sugar dissolves.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off