Canned Loquats Recipes

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LOQUAT JAM



Loquat Jam image

Loquat trees are all over Southern California where I live, yet are often overlooked. The loquats make a wonderfully fragrant jam and are worth harvesting! If you have a loquat tree, wait until the loquats are yellow before picking. Once the jam cooks long enough, the loquats turn a lovely orange-pink color. This is wonderful on buttered toast, but my favorite way to enjoy it is with some salty cheese.

Provided by Diana Moutsopoulos

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 5h5m

Yield 8

Number Of Ingredients 3

4 cups pitted and halved loquats
2 cups white sugar
2 tablespoons lemon juice

Steps:

  • Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
  • Inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
  • Bring loquats to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
  • Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return pureed loquats to the stove and bring to a boil. Stir in lemon juice and remove from heat.
  • Test to make sure the jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil and simmer for an additional 5 minutes, then test again.
  • Ladle the hot jam into the sterilized jars and seal. Allow to cool to room temperature and store in the refrigerator.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 59.4 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 50 g

CANNED LOQUATS



Canned Loquats image

This is a good recipe for using loquats if you are lucky enough to have access to a tree. You can fill these with a mixture of cream cheese, OJ concentrate, and grand marnier...piped into them...a simple classy hors d'oeuvre!

Provided by gingerkitten D

Categories     < 60 Mins

Time 40m

Yield 5 pints

Number Of Ingredients 4

8 lbs loquats
3 cups sugar
4 cups water
1/3 cup bottled lemon juice

Steps:

  • wash and cut off stem ends off fruit.
  • Cut in half and remove seeds.
  • As you prepare fruit add it to some lemon-water.
  • Make syrup by cooking water, sugar, and lemon juice together until it is ready to boil.
  • Drain fruit and rinse.
  • Drop fruit in syrup and cook for 2 minutes.
  • Pack into hot jars, cut side down, and fill to 1/2 inch with hot syrup.
  • Release air-bubbles and add more liquid if necessary.
  • Clean rims and seal.
  • Process pint jars in a water bath canner for 15 minutes and quart jars for 20 minutes.

Nutrition Facts : Calories 467.8, Fat 0.1, Sodium 7.2, Carbohydrate 121, Fiber 0.1, Sugar 120.3, Protein 0.1

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