Quarter, seed
and peel paw paws; chop into 2cm pieces. Peel pineapple, remove core;
chop pineapple into 2cm pieces. Combine paw paw, pineapple, ginger and
juice in large saucepan; bring to a boil. Reduce heat; simmer,
uncovered, 5 minutes.
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. Pour hot jam into hot sterilized jars; seal while hot.
