Pawpaw and pineapple jam

1.Quarter, seed and peel pawpaws; chop into 2cm pieces. Peel pineapple, remove core; chop pineapple into 2cm pieces.

2.Combine pawpaw, pineapple, ginger and juice in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

3.Add sugar; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 30 minutes or until jam jells when tested; stand 5 minutes.

4.Pour hot jam into hot sterilised jars; seal while hot.