Loquats are in season.
I have a tree that's quite prolific, and making preserves is a good way to use up extra fruits. Ive never seen loquats for sale at super markets or farmers markets; they don't store or travel well since they bruise easy and rot quickly. If you've never had loquats, these fruits are about cherry sized. Taste is something between plums and apricot. Unlike cherries, which predictably have one pit, loquats can have anywhere from 1 to 4, so preparing these does take a bit more effort than a lot of other fruits.
Here is my recipe, enjoy:
One Loquat tree.
Around 4 pounds of fresh fruit.
2 pounds - or 8 cups - once cleaned/pitted/quartered
Mix with 4 cups white sugar.
Let it macerate for a few hours.
Simmer
Add juice from half a lemon. I'm lucky enough to have those on a tree, too.
Once the jam reaches 220°F, it can be sealed in jars.
Final product on an english muffin.
Thanks for looking!
I have a tree that's quite prolific, and making preserves is a good way to use up extra fruits. Ive never seen loquats for sale at super markets or farmers markets; they don't store or travel well since they bruise easy and rot quickly. If you've never had loquats, these fruits are about cherry sized. Taste is something between plums and apricot. Unlike cherries, which predictably have one pit, loquats can have anywhere from 1 to 4, so preparing these does take a bit more effort than a lot of other fruits.
Here is my recipe, enjoy:
One Loquat tree.
Around 4 pounds of fresh fruit.
2 pounds - or 8 cups - once cleaned/pitted/quartered
Mix with 4 cups white sugar.
Let it macerate for a few hours.
Simmer
Add juice from half a lemon. I'm lucky enough to have those on a tree, too.
Once the jam reaches 220°F, it can be sealed in jars.
Final product on an english muffin.
Thanks for looking!
