Loquat jam, with sugar and without.
Recipe in pot or with the Bimby.
I prepare it in the period from May to June when these fruits are very ripe.
In Sicily, we have many trees, sometimes spontaneous, and we find many also in the wild, so we collect them easily.
Besides preparing loquat jam, I make nespolino with the seeds, a typical Sicilian amaretto.
I’m crazy about these fruits, and I’m proud to enjoy them even in winter spread on bread.
So let’s go to the kitchen and put on our apron.

Thought for you:

Difficulty: Very Easy
Cost: Very Economical
Rest time: 1 Minute
Preparation time: 30 Minutes
Portions: 4 jars of 8.8 oz 30 servings
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer

15.61 Kcal

calories per serving

Info Close

Energy 15.61 (Kcal)
Carbohydrates 15.58 (g) of which sugars 0.02 (g)
Proteins 0.14 (g)
Fat 0.07 (g) of which saturated 0.01 (g)of which unsaturated 0.03 (g)
Fibers 0.57 (g)
Sodium 0.34 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs loquats (net weight)
1.5 cups erythritol (or 1.5 cups sugar, or 100g stevia, or 100 drops of tic)
1 packet pectin (fruttapec or 2 apples)
1 lemon juice

Tools

What we need to make

1 Knife
1 Pot or the Bimby
4 Jars 8.8 oz

Steps

Recipe preliminaries

The first thing to do is prepare the jars, after they have been well washed, sterilize them in the oven for 20 minutes at 176°F, or boil them for 15 minutes, along with the lids, of course.
Next, the second thing to do is to get organic loquats.
Remove those that are damaged or too dark, and with patience, peel them.
Set the seeds aside if you want to make nespolino.
Now you need to cut them into small pieces, and place them in a tall pot, with the squeezed lemon juice to avoid them turning dark, add the erythritol or sugar, according to your needs, the pectin or the 2 apples, in pieces.
Cook over low heat, stirring occasionally to prevent the jam from sticking to the pot. After about 25/30 minutes, start the saucer test, pour a few drops on a cold saucer from the fridge, and if after cooling it doesn’t slide off, the jam is ready, otherwise, continue cooking for another 5 minutes.
When the loquat jam is cooked, fill the jars leaving an inch of space, close hermetically and place the jars upside down for 15/20 minutes, to ensure a vacuum seal.
If you want to be safer, do the vacuum seal with a bain-marie for at least 20 minutes.
Now you need to, cut the loquats into small pieces, and put them in the Bimby bowl, with the squeezed lemon juice to prevent them from darkening, add the erythritol or sugar, according to your needs, the pectin or the 2 apples in pieces.
Cook for 30 minutes at 212°F speed 1, with the basket instead of the measuring cup
Afterward, start the saucer test, pour a few drops on a cold saucer from the fridge, and if after cooling it doesn’t slide off, the jam is ready.
Otherwise, cook for another 5 minutes at varoma temperature speed 1.
When the loquat jam is cooked, fill the jars leaving an inch of space, close hermetically and place the jars upside down for 15/20 minutes, to ensure a vacuum seal.
If you want to be safer, do the vacuum seal with a bain-marie for at least 20 minutes.
The loquat jam is ready.