Loquat Chutney Food

LOQUAT CHUTNEY

Steps:

• In a 2 quart saucepan, over medium heat, add olive oil, onions and garlic.
• Sauté for 2 - 3 minutes, until onions and garlic are fragrant.
• Add all remaining ingredients, except chives (or scallions). Simmer over medium / medium-low heat for 20 - 25 minutes.
• Taste and adjust seasonings if needed. (Add more sugar, salt, pepper, vinegar,etc.)
• Let chutney cool slightly, then add fresh chives or scallions and stir to combine.

LOQUAT JAM

Steps:

• Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
• Inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
• Bring loquats to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
• Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return pureed loquats to the stove and bring to a boil. Stir in lemon juice and remove from heat.
• Test to make sure the jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil and simmer for an additional 5 minutes, then test again.
• Ladle the hot jam into the sterilized jars and seal. Allow to cool to room temperature and store in the refrigerator.

LOQUAT CHUTNEY

Steps:

• Trim the stem and flower end of the loquats. Remove the stones and any membrane between the stones. The loquats brown a little on the cut edges but regain their colour when cooked. Loquats do not need to be peeled.
• Peel and cube the apples.
• Cut the apricots into strips.
• Peel and cut the ginger into julienne strips.
• Crush some of the mustard seeds to release the flavour but leave the majority whole.
• Put all the ingredients into a large pan and bring to the boil. Simmer for about an hour and a half until the apple is cooked to a pulp. Stir occasionally so that it doesn't stick to the bottom of the pan.
• Heat some clean jars in a hot oven to sterilise them.
• Pour the hot chutney into hot jars. Put the lid on while still hot.
• Store in a cool dry place for up to 9 months.
• Opened jars should be kept in the fridge.