Loquat Jam Food

LOQUAT JAM

Steps:

• Prepare loquat fruit for cooking: Rinse the fruits. Cut off the top and bottom. Half each fruit, remove the stones and the thick skin that covered the stones (see photos if not sure). Cut each half again. Place them in a pot. Add sugar and lemon juice and stir. Set aside.
• Prepare jars for canning: Sterilize any jars and lids you are going to use (always sterilize more than you think you will need - just in case). Insert them in a large pot of boiling water and boil for 10 minutes. Place them onto a clean kitchen towel to dry or keep them warm in the oven if this is done too early.
• Cooking jam: Cook on medium-high until the fruits soften, about 15 minutes. Puree and cook until the consistency of jam is to your liking (about 5-10 minutes more, see note), stirring regularly.
• Ladle hot jam in warm glass jars, leaving at least ½-inch (1.5-centimeter) headspace. Seal with lids and let them cool down completely before transferring to the fridge.

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 JAM

Steps:

• Boil together the sugar, water, cinnamon stick, Bermuda Gold and fruit, along with a handful of pits for color until thickened.
• Remove cinnamon stick and rub through a sieve and cool.
• Store in very clean jars.
• Seal, label and date.
• Keeps for 2 months in the refrigerator.

LOQUAT JAM RECIPE

Steps:

• Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters. Discard the seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats.
• Add prepared loquats to a 6-quart Dutch oven. Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.
• Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently for approximately 35-40 minutes.
• The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.
• Use a hand-held immersion blender to blend the jam into the consistency that you desire. However, allow the jam to cool for approximately 30 minutes before doing so to avoid being splattered by the hot liquid. Or leave it chunky, which is how I prefer it.
• Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids tightly, then process in boiling water for ten minutes.