Jams were processed solely from three varieties of pawpaw (Carica papaya) using the open kettle process. Chemical properties of the fruits as well as resultant jams were evaluated. Analytical data on fruits show soluble solids (15-18%), pH (5.6- 5.9) while visual observation of the pulp gives yellow and sweet pink fruit colours. Values of soluble solids (6.5 70.1%) and pH 93.0 3.4) of jams are within the range of jams available in the market. Sensory evaluation results shows that the pawpaw jams are as good as commercial jams. This shows that jams of acceptable quality could be produced from pawpaw fruits.