A Nostalgic Treat Filled with Small Batch Pawpaw Jam
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Take pop tarts to the next level with a one-of-a-kind version featuring pawpaw filling. You can enjoy this special treat for breakfast, lunch, or a midnight snack.
Most pawpaw jam recipes call for at least six cups of pulp. This can be tough when fruit is in short supply, either fresh or frozen.
For that reason, we’ve created a small batch recipe that should be accessible to a wider audience with only natural ingredients.
What You’ll Need:
- Saucepan
- Silicon Spatula
- Measuring Cups & Spoons
- Lemon Zester
- Half Pint Jar (8 0z) with Lid & Band
- Funnel
- Rolling Pin
- Baking Mat
- Dough Cutter
- Pastry Brush
- Baking Sheet & Rack
- Parchment Paper
- Fork
- Small Mixing Bowl
Pro Tip: Sterilize the half pint jar by placing it in an oven at 275°F for at least 10 minutes.
Small Batch Pawpaw Jam (No Pectin)
Plan to make the filling in advance of the pop tarts.
In this simple approach, you can savor the natural goodness of pawpaws with an oomph of lemon to brighten and preserve the jam.
Ingredients
- 1 Cup Pawpaw Puree
- 1/2 Cup Granulated Sugar
- 1/2 Cup Water
- 1 Teaspoon Lemon Zest
- 1 Tablespoon Freshly Squeezed Lemon Juice
Directions
- Combine the ingredients in a heavy-bottom saucepan
- On medium-high heat, bring to a boil (about 5 minutes)
- Turn heat to low and stir until thickened (about 15-20 minutes)
- Remove from heat and carefully transfer the jam to a glass jar, using the funnel
Allow jam to cool. Store in the refrigerator and consume within two weeks.
Pop Tarts
By all means, draw on your Grandma’s beloved pie dough recipe to make this an extra special treat. Otherwise, you can use our shortcut with ready-made crusts.
Ingredients
- 1/4 Cup Flour
- 2 Ready Made 9-inch Pie Crusts
- 4 Tablespoons Pawpaw Jam
- Egg Wash (1 Egg plus 1 Tablespoon Water or Milk)
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Milk
- Sprinkles
Directions
- Prepare baking sheet with parchment paper
- Preheat oven to 375°F and dust work surface with flour
- Roll out pie crust dough and cut into 8 rectangle pieces (3 inch x 5 inch)
- Place 4 bottom crusts on baking sheet and brush with egg wash
- Fill centers with 1 Tablespoon of pawpaw jam, leaving at least 1/2-inch border
- Poke holes in the top crusts and seal over the bottom crusts
- Crimp the edges with a fork and brush the top crusts with egg wash
- Bake for 20 minutes or until golden brown
Allow the pop tarts to cool on a baking rack.
To finish, mix the powdered sugar and milk – and adjust as needed for desired consistency. Spoon the glaze over the pop tarts and add sprinkles!
Yields 4 servings