Loquat jam, jelly, and preserve recipes (collection)
lebasel
A couple of weeks ago, Cheryl asked me to request loquat recipes
from the group. Here is a collection of the recipes found...
Enjoy--loquats are a great fruit, and they can very well (personal,
actual experience <grin>).
From: Cheryl Melnick <Che...@Sessionware.COM>
Subject: Loquat recipes
Leslie-please post the following to the rec.food.preserving list.
Thanks
Cheryl
With many thanks to: Don Gholston, California Rare Fruit Growers; the
folks at Harmony Pond; St. George's Preparatory School; Gregory Barnes;
Leslie Basel and Matt, The Jelly God for assistance in finding these
recipes. Permission was received from each person/company to post these
recipes with credit as shown.
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Don Gholston
California Rare Fruit Growers
DGho...@aol.com
LOQUAT JAM
1 qt loquats
2 cups water
3 cups sugar
1/4 cup lemon juice
Prepare loquats by washing, removing the blossom ends, stems and seeds.
Peel and blender chop or put through food chopper. Combine quart of
fruit with 2 cups of water and cook for about 10 minutes. Stir in sugar
and lemon juice and boil rapidly until the jellying point is reached
(223x). Pour into hot clean 1/2 pint jars, leaving 1/2 inch head space.
Wipe jar mouths and adjust lids.
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Don Gholston
California Rare Fruit Growers
DGho...@aol.com
LOQUAT PRESERVES
1 qt. loquats
1 1/2 cups water
1 1/2 cups sugar
Prepare and peel fruit. Dissolve sugar in water, add loquats and cook
until the fruit has a transparent look (226x). Pack into hot pint jars.
Leave 1/2 inch head space. Adjust lids and process in boiling water-
bath canner for 10 minutes.
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Don Gholston
California Rare Fruit Growers
DGho...@aol.com
SWEET SPICE LOQUATS
2 qts. loquats
1 cup hot water
1 cup vinegar
4 cups sugar
1 tbsp. whole cloves
2 sticks cinnamon
1 lemon sliced or 3 calamondins slices
Prepare loquats and peel if desired. Cut fruit lengthwise on one side
to remove seeds. Steam 2-3 minutes in water to soften and to prevent
shriveling. Add other ingredients (tie spices in cheesecloth bag and
pound lightly) and cook gently about 10 minutes. Let stand overnight.
Reheat to boiling and cook gently until syrup is somewhat thick. Remove
spice bag and pack into clean hot pint jars. Adjust lids and process
in boiling water-bath canner for 5 minutes.
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Harmony Pond
SVL...@prodigy.com
LOQUAT JELLY
5 pounds loquats
1 package MCP Jam and Jelly Pectin
5 1/2 cups sugar
1 cup water
1/2 cup lemon juice
Nine (6 fluid ounce) glass jars
Wash glasses, or jars, and lids; scald and drain. Wash and stem ripe
loquats. Remove seeds. Place in large kettle. Add water and lemon
juice and simmer, covered, 15 minutes. Rest a colander in large bowl.
Spread cheese cloth over colander. Place hot prepared loquats into
the cloth. Fold cloth to form bag and twist from top. Press with
masher to extract juice. Place juice in large kettle. Add package
of pectin to juice in kettle. Stir well. Place over high heat;
bring to boil, stirring constantly to avoid scorching. Add sugar;
mix well. Continue stirring and bring to full rolling boil (a boil
that cannot be stirred down). Boil hard exactly 2 minutes. Remove
from heat. Skim foam and pour into glasses. Pour immediately into
jars, filling to 1/8 inch from top. Place lids on jars; tighten
bands and invert jars. After a few minutes, turn jars upright.
Store in cool place.
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Bermuda Foods by St. George's Preparatory School, Bermuda
Primary 6 and 7 students, March 1996
http://cyberfair.gsn.org/gprep/food.html
gp...@bbsr.edu
LOQUAT JAM
Recipe from the Frith Family
6 cups of loquats, measured after preparing
1 ounce of green ginger, peeled and grated
4 cups of sugar
1 cup of water
Wash and stone fruit, save seeds and tie in a muslin bag. Put fruit,
seeds and water in a pot, cook until tender. Add sugar and ginger.
Remove bag of seeds. Boil until mixture sets. Bottle in sterile jars
and seal. By Duncan Frith, Primary 3
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Bermuda Foods by St. George's Preparatory School, Bermuda
Primary 6 and 7 students, March 1996
http://cyberfair.gsn.org/gprep/food.html
gp...@bbsr.edu
LOQUAT PIE
Recipe from the Frith Family
4 cups loquats
1 cup sugar
1/2 cup water
2 tbspns flour
1/2 tspn cinnamon
1/8 tspn allspice
1/8 tspn salt
1/8 tspn ginger
pastry
Wash and quarter loquats, removing seeds. Combine loquats and water and
cook until tender, about 15 minutes. Sift dry ingredients together, then
stir into loquats.
Cook over medium heat until mixture thickens, remove from heat and cool.
Prepare pastry for an 8 or 9 inch pie plate. When loquat filling is
partially cooled, pour into pie dish containing bottom crust. Cover with
top crust and bake at 450 degrees F for 10 minutes, then 350 degrees F
for 30 minutes.
By Ian Frith, Primary 5
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From: Gregory Barnes of Pasadena Calif.
sn...@annex.com
Loquat-Cherry Jam
Ingredients:
5 1/2 cups loquats (peeled and seeded)
1 package 8 oz. dried pitted tart montmorency cherries (from Trader
Joe's Pasadena, Ca 91031)
6 cups sugar
pear brandy
water
cinnamon
cardamon
vanilla
Juice from 2 limes and 1 lemon
Liquid pectin
The Dirty Deed: I know 5 1/2 cups of loquats peeled and seeded is a pain
beyond belief however if you can get that done the rest is easy. Put the
cherries, water and brandy into a container and let soak while you peel
loquats. I use enough water to cover the cherries and 2 0z cherry brandy
and 4-6 oz pear brandy. After the loquats are prepared throw the cherries,
loquats, and sugar into your jam pot and bring to a full boil stirring
as needed to prevent sticking. Let boil until the alcohol is gone and add
the spices (the sugar thermometer will rise after the alchohol is gone).
I used about 1/8 tsp cinnamon, 1/4 tsp cardamom, and 1/2 tsp vanilla.
Also throw in the citrus juice at this time. Let boil until the
temperature pops up again indicating that the water is also gone and
add the liquid pectin following its directions on how long to cook it
and the fruit mix. Can in the usual way (directions are in the pectin
package).
Comments: This is an evolving recipe in a future batch I was planning on
putting about half of the loquats through the blender. This recipe
produces a sweet flavorful jam that set well. I would appreciate any
comments favorable or otherwise.
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Note: I did not receive verbal permission to post the following recipes
from Kraft General Foods via telephone:
* Loquat Freezer Jam
* Loquat Jelly
If you wish to obtain these recipes, you can call Kraft toll-free in the
USA at: 1-800-437-3284
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