North American Fruit Explorers mailing list at ibiblio

[Rosholdt <rosholdt@erols.com>]

I am sure that this list has at some point had some recipes for Paw Paw 
preserving.  Maybe somebody remembers when this was discussed. 

I am considering using a standard recipe for jam using a honey 
technique, but am wondering if any properties of the Paw Paw  would 
require less pectin/more pectin, calcium, etc.

Any suggestions?  And yes, I have reviewed and printed the entire KS, 
UKy, etc Paw Paw recipe materials.  Internet searches are made worse by 
the use of Paw Paw as a synonym for Papaya.

Barbara Rosholdt
3Domes
Virginia Z7