- 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.
Cook’s Notes:Start with 2 to 2 1/2 pounds of loquats to get about 4 cups (or 20 ounces) of pitted loquats. Once pitted and halved, you will have about 4 cups.If you’re comfortable canning, you can make a larger batch and process it.
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