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Wash and peel pawpaws, put in stainless or enamel pot, with the 2 cups water and ½ cup lemon juice, without removing seeds.
Cook until soft, run through seive or food mill.
Add pulp back to pan, add sugar, and cook down on low until mixture thickens. (About an hour)
Turn off heat, add vanilla and stir well.
Ladle into prepared pint or ½ pint jars to ¼ inch headspace. Remove air bubbles, add more preserves if needed to reach correct headspace.Waterbath for 10 minutes.