Pawpaw Oatmeal Bars preheaat oven to 375º
1 ½ Cup flour (I use whole wheat)
1 ½ Cup quick or rolled oats
1 Cup brown sugar
½ teaspoon baking soda
¾ Cup butter
1 – 2 Cups pawpaw puree
Stir together flour, oats, sugar and soda. Cut in butter till crumbly. Pat 2/3 of the mixture into the bottom of a 13 x 9 x 2 inch ungreased pan. Spread puree on top. Sprinkle on remaining crumbs. Bake at 375º for 25 – 30 minutes. Cool and cut. Makes around 30 bars.
Paw Paw Jam Recipe, Canning Recipe
Inspired by Group Recipes
You need about 4 pounds of fresh paw paws peeled and seeded OR 6 cups of pawpaw puree (I used a puree)
¾ cup of apple cider vinegar
½ cup of water
5 cups of pure cane sugar
1 cup of brown sugar (dark if you have it)
1 Tablespoon ground spice bush berries
6 oz of liquid pectin
1. Start water bath canner boiling.
2. Sterilize jars, lids and rings. Keep in a shallow pan simmering in hot water.
3. Line a baking tray with aluminum foil and place jars in position.
4. In a heavy saucepan, add paw paws and water. Bring to a slow boil, being watchful not to scorch.
5. Bring down to a simmer, and cook for about 10 minutes. Remove from heat.
6. Add cider, bourbon and sugars at this point. (You might like to add a touch of vanilla too) Return to heat, simmering for about 30 minutes. If after adding all ingredients the mix seems too thick, add a little more water; not much. (Paw paws, like many fruits, vary in moisture content.)
7. Stir frequently.
9. The mixture will change appearance and become thick. If you place a metal spoon in the mix, pull it out and it “sheets” I think it is ready. My friend Leslie suggests that for really thick jam use the spoon test running your finger down back of spoon. If the mix stays separated it is done.
10. Start water simmering for lids and rings if you haven’t already.
11. At this point, the original recipe says to add 6 ounces (1 pack) of liquid pectin.I suspect this is being overly cautious…..but I did include the pectin because paw paws are hard to come by.
12. Bring up to rolling boil and boil for one minute. Remove from heat.
13. Fill jars leaving about 1/4 inch headspace from the rim. Wipe rims and edges making sure there is no jam to prohibit a good seal.
Add lids and place rings on finger tight.
14. Place in a water bath canner. Bring canner back up to boil and process 10 minutes.
Remove jars, placing in an area free from drafts. Leave overnight, giving jars time to seal. Check lids for proper seal. Any unsealed jars can be reprocessed, or refrigerated for immediate use. Store in a cool place, out of direct sunlight.
Makes about 10 Jelly Jars (8 ounces)Enjoy!