Loquat jam, a burst of spring sweetness. The loquats, with their juicy and fragrant pulp, give this jam a unique and enveloping flavor.
The soft and velvety texture spreads delicately on bread or toast, but also represents an ideal filling for pies. If you prepare the jam at home, even if it might seem more liquid than the store-bought one, you’ll see that it doesn’t leak out of your pies during baking because there is a proper ratio of fruit and sugar.
The color of the loquat jam is a beautiful deep orange, and the enveloping aroma spreads through the air during cooking, providing a sense of well-being. The loquats, with their flavor that balances between sweet and slightly tangy, give this jam a perfect balance of flavors.
During this spring period, loquats ripen in large quantities, and we can use them in the kitchen for both savory and sweet recipes.
To use them in the preparation of the jam, my advice is to completely remove the skin, the pit, and possibly the brown film covering it. To thicken the jam, I use an apple instead of buying pectin, but you can substitute it with the latter if you prefer.
I also like to remind you of other fruit recipes
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 9 jars of 1.7 cups
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 464.27 (Kcal)
- Carbohydrates 122.34 (g) of which sugars 95.36 (g)
- Proteins 1.06 (g)
- Fat 0.44 (g) of which saturated 0.09 (g)of which unsaturated 0.22 (g)
- Fibers 4.55 (g)
- Sodium 3.76 (mg)
Indicative values for a portion of 11 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
- 4.4 lbs loquats (cleaned)
- 4 cups sugar
- 2 lemons (juice)
- 1 apple (medium/large)
Tools
- 1 Knife
- 1 Pot
- 1 Ladle
- 9 Jars
Preparation
The preparation of the jam does not require a long execution time, just a bit of fruit preparation.
Peel the loquats, remove the seed, and possibly the brown film covering it, cut them into pieces in a large glass bowl. This operation is facilitated by the use of a good fruit knife. You need to reach the weight described in the ingredients of cleaned fruit in pieces. Cover the loquats with lemon juice, close the bowl with cling film, and place it in the fridge for about an hour.
Put the loquats with all the juice into the pot and blend them with the mixer. Add the peeled and diced apple and bring to the heat, when it reaches a boil, lower the flame a bit and cover with the lid, let the loquats boil for about 20 minutes. After this time, add the sugar and let it cook for another 15 minutes or so. Blend again with the mixer and cook for another 15 minutes or so, and your jam is ready. It will thicken when cooling, but if you want it very thick, you should cook it longer. I personally do not recommend cooking it too much, because you will see that despite its soft consistency, it will be your ideal filling for pies; you will not see it leak out as can happen with many commercial jams that seem much thicker.
While still hot, pour it into sterilized glass jars, close them with the lid and let your jam cool upside down. This will create a sort of vacuum.
NOTES
To sterilize the glass jars, boil them in boiling water for at least 10 minutes; in the pot with the boiling water, I also insert the lids.
Hermetically sealed jars can be stored at room temperature, but once opened, I recommend storing the jam in the refrigerator.
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