hildaskitchenblog

Got some loquats on your hand? Let's turn those babies into the best jam you've ever had!

[{"selector":"#anim-60a4cb25-5ad2-48b4-a70c-5cd380258936","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4154cf7f-c0c9-4a45-b073-22b75aba514a","keyframes":{"transform":["translate3d(-115.55555%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

So, what do you need to make Loquat Jam?

[{"selector":"#anim-31dbcf54-ee4c-4b3a-afd9-263bc66181b5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c276545c-457a-4f0a-9396-84b1e56b2ab7","keyframes":{"transform":["translate3d(-123.52941%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

INGREDIENTS

Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters.

[{"selector":"#anim-3552595f-02b2-4322-88d4-8bb8093d197a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-03b0e115-d0fe-4647-8a61-e1c866e6d344","keyframes":{"transform":["translate3d(-121.89782%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

The loquat peel can be left on or removed. I prefer to leave it on.

[{"selector":"#anim-a14588a9-b1f8-49f7-a9cd-1e813f7ddd8b","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}]

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.

[{"selector":"#anim-2c2224ee-8157-4144-bf77-39913acbe5d7","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}]

Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer 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.

Cool the jam for 30 minutes before using the immersion blender to avoid being splattered by the hot liquid.

[{"selector":"#anim-de9175cc-993b-491c-98e7-660c179c9c53","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}]

Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids, then process in boiling water for 15 minutes.

Save some jam to make Loquat Cheesecake, trust me, you want to!!!

What else can you make with loquats? How about Loquat Margaritas?

You can even make Loquat Salsa!

Enjoy!!!

[{"selector":"#anim-84cb823c-c0d0-4601-bab0-afe7548d32ad","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-929722b6-a8bc-4302-80e7-525bc75fe1d1","keyframes":{"transform":["translate3d(-97.70492%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c59527b-120a-457e-9a8d-52847bd8202b","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}]

hildaskitchenblog

with Cardamom

LOQUAT JAM

Got some loquats on your hand? Let's turn those babies into the best jam you've ever had!

So, what do you need to make Loquat Jam?

INGREDIENTS

•loquats •sugar •lemon juice •cardamom

Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters.

STEP 1

The loquat peel can be left on or removed. I prefer to leave it on.

Tip #1

Add prepared loquats to a 6-quart Dutch oven. Cover with sugar, and allow to rest for approximately 30 minutes.

STEP 2

The resting time allows the loquats to release their juices and liquifies the sugar.

Tip #2

Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer for approximately 35-40 minutes.

STEP 3

The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.

STEP 4

Use a hand-held immersion blender to blend the jam into the consistency that you desire.

STEP 5

Cool the jam for 30 minutes before using the immersion blender to avoid being splattered by the hot liquid.

Tip #3

Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids, then process in boiling water for 15 minutes.

STEP 6

Save some jam to make Loquat Cheesecake, trust me, you want to!!!

What else can you make with loquats? How about Loquat Margaritas?

You can even make Loquat Salsa!

Enjoy!!!

Enjoy!!!

GET THE FULL RECIPE