Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, loquat jam. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Loquat jam is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Loquat jam is something which I’ve loved my whole life. They are fine and they look wonderful.
Easy, ginger and vanilla infused loquat jam is a delicious no pectin jam That works for small or large batches of loquats. Loquat jam is sweet and tart, slightly floral and absolutely delicious. Loquats are more commonly referred to as "Japanese plum" and they are high in pectin, which makes them ideal for jams.
To get started with this recipe, we must first prepare a few ingredients. You can have loquat jam using 6 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Loquat jam:
- Take 1 kg loquats (peeled, only the flesh)
- Prepare 800 g sugar (you can use less)
- Make ready 2 apples (green)
- Make ready 2 lemons (make sure that they are unwaxed)
- Make ready 1 (or two, depending on taste) tsp cinnamon powder
- Get water (1 cup, maybe slightly more)
If you have a loquat tree, wait until the View image. Loquat Jam. this link is to an external site that may or may not meet accessibility. cups loquats, pitted (save some pits and cut in half). Make this simple and heavenly homemade loquat jam. It uses just a bit of I've been gathering just enough to make this gorgeous everyday jam - Homemade Loquat Jam.
Steps to make Loquat jam:
- So, I went down to the garden and picked 2 kg (and a little more) of loquats, the ripest on the tree.
- Using a pointy knife (so that it picks the skin easily) that's also small (to be used easily) remove the skin of the loquats.
- Then, cut the loquats in half and remove the seeds and as much of the hard part that surrounds them. Then, cut into smaller pieces.
- So, you are left with something like a kg of pure fruit flesh. If you use store-bought loquats, that have been cultivated, the useful quantity will surely be larger.
- Using the widest pot availabe, pour in the sugar, the apples, peeled and cut into thick slices, a glass of water (plus slightly more) and the loquats.
- Remove the peel off the lemons as well as the pith.
- Wash the peel thoroughly and using a small and pointy knife cut them into very thin strips of about matchbox size (though thinner). Add them to the pot to caramelize together with the fruit.
- If you like a vanilla aroma, you can add a little at this stage. I used cinnamon which I added later on.
- Place the pot over heat, cover with the lid, set to low heat and relax with a cup of coffee.
- You should check on your pot from time to time, to see when the fruit is mashed. Make sure to stir it with a wooden spoon occasionally so that it doesn't stick. That took about 45 minutes (loquats proved to be hard, maybe it was my fault for keeping the heat too low).
- The good housewifes of olden times used to pass these mashed fruits from a sieve to get a thicker pulp. I personally prefer a more firm texture with the pieces of fruit tender enough for you to feel them. So, I passed it through a food mill.
- Then I added the cinnamon powder, 1/2 tsp vanilla and let everything simmer for an additional 10-15 minutes shaking the pot (not stirring with a wooden spoon) so that the jam doesn't stick to the bottom. Halfway through that, add the juice from the peeled lemons.
- To check if the jam has set, there are various methods. I usually use that of the drop (place a drop of jam -a very small quantity- on a small plate and place it in the fridge. After a while remove it and tip it slightly. If the drop doesn't move or moves slowly, it's ready. In any other case repeat the process until you realize that the jam has set. You can also check the newest tip from sitronella, here.
- Fill your jars almost to the top (I had 4 of 500 g each). I also added a little liqueur on the top to cover the jam (we have so much sour cherry liquer that we use it in everything that we make). It doesn't allow air to get to the jam and I personally like the taste.
- Cut pieces of greaseproof paper as many as the jars, slighly larger than the mouth of the jar and place them under the lid before you close it so that it is firmly sealed.
- The jam is ready to consume even on the next day. But remember, you made it to preserve the fruits not consume it while there are still fresh fruits available.
Loquats and loquat leaf tea have several health benefits, including the ability to soothe the respiratory tract, manage diabetes, and protect bone mineral density. The Loquat Jam recipe out of our category marmalade! Loquat Jam - Peter's Food Adventures. It's really easy to make your own Loquat Jam and there are many Loquat Jam recipes out there, but this one has something extra; the vanilla bean. The loquat — Eriobotrya japonica — is a large evergreen shrub or tree, grown commercially for its orange fruit, its leaves for tea (known as "biwa cha" in Japan).
So that is going to wrap it up with this special food loquat jam recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
