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Wash and cut the pawpaw. Remove the flesh from the fruit by scooping it with a spoon after removing the seeds.
Discard the skin of the fruit.
Mash the pulp using a food mill, immersion blender or a food processor.
In a heavy bottom large saucepan mix all the ingredients and cook down on low until the mixture thickens.
This will take about an hour or more depending on the quantity you have.
Do the plate test. Once the jam sets switch off the heat.
Fill into sterilized glass jars leaving about 1 cm before sealing the jars.
Do a water bath canning for 10 minutes.