Land of Fruits and Nuts – Day 6 – Loquat Jelly

Three glass mason jars on an isolated backgroundAs I explained in my prior post, I had tons of loquats and wanted to use them for something, anything really. I stumbled across a recipe for loquat jelly, and was determined to make it. The day before (Day 5 if you are keeping track), I made loquat juice by de-seeding the loquats, boiling them in a pot just covered with water, and then straining the pulp and skin out. I ended up with 12 cups of juice.

The approved recipe calls for 4 cups loquat juice and says to “cook juice down until thick and cherry colored” but it isn’t clear whether that 4 cups of juice is before or after cooking it down until it is thick and cherry colored. It does say to cook down and then measure into a saucepot so I have to assume it meant to cook down and then measure 4 cups.  Also, since I didn’t know, I looked at some other recipes available on the web, and they all seemed to call for 4 cups of juice for 4 cups of sugar. Therefore, I tried to cook my juice down until it was thick and cherry colored. I cooked my juice for a long time, and while it got thicker and deeper colored, it never really got thick or cherry colored. I may have just had too much juice, or perhaps I didn’t cook it long enough. I ended up with about 4 and 1/2 cups, so I decided to make the jelly.

The recipe calls for 4 cups loquat juice and 4 cups sugar. You measure juice into a saucepot, add the sugar and still. Boil over high heat until it reaches the gel point, or 200 degrees F.  Of course, make sure your canning jars are ready and your lids are ready.  Pour or ladle jelly into warmed jars, leaving 1/4 inch headspace. Put lids and finger tighten screw caps (after wiping rims as needed).  The process time called for is 5 minutes.

Of course, we had to try the jelly right away, and scooped it out of the saucepot upon cooling. My son absolutely loved it. I think it has too much sugar and overwhelms the relatively delicate taste of the loquats. But it was very satisfying to do something with the fruit.

 

 

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Comments

  1. Wonderful, Jennifer! It’s very satisfying to use a harvest of fruit to make jams, jelly, conserves. I made kumquat conserves the past couple years while I had access to a friend’s neighbor’s trees. They were loaded with this small ovall citrusy fruit. I didn’t even need to buy pectin b/c the seeds themselves are a natural source of it. I put some seeds in little muslin bags and added them to the pot of boiling fruit. I never used the amount of sugar that most of the recipes I found called for. Like you, I want to taste the essence of the fruit. The results were delish. Those I shared it with also loved it. I enjoyed the conserves best on toast (buttered with some coconut oil). Keep up your inspiring works! My Best Wishes. PS I am sharing your book with others when I go to give a workshop on green living. It’s a great book and I really do appreciate the treasure trove of info in it.

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