|Green ginger||1⁄4 Pound|
|Sugar||1 1⁄2 Pound|
Use half-ripe pawpaws and cut into small pieces.
Stand overnight sprinkled with 3/4-lb. sugar.
Cut up the orange and lemon and stand overnight in 1 pint water.
Peel and bruise the ginger and tie in a cloth.
Close lid, stirring almost constantly, till a little sets. Boil the orange/lemon in the water until tender, add the pawpaw and ginger and boil until the pawpaw is nearly tender.
Add 3/4-lb. sugar to every lb. of fruit.
Boil until it jells.
Bottle in hot, sterilised bottles.