One of my favorite early summer fruits is Japanese Loquat. Today im gonna show you how i turn these into this
I like to rinse off any dust and dirt before I peel, halve and de-seed. I've done this enough to share with you that if you peel from the bottom (where fruit was attached to branch) up, it's much easier to clean out the seeds, membrane and 'belly button'. I think the seeds are pretty cool too cos they shine like Tiger Eye stones when in the sun
So after peeling and halving the fruits, I gather the following ingredients:
8 C Loquat fruit, peeled & Seeded
8 C water
2C Turbinado (Raw) Sugar
1 Pint Blackberry
1 C Lemon vine jam (optional)
Add loquat and water to pot, bring to boil, reduce to simmer.
Floating a strainer, partially cook blackberry fruit 5-10 min (in batches if sm strainer) then using spoon, push juice and flesh through, toss seed out.
Once loquat softens (about 30 mins), add LV jam and immersion blend all.
Continue simmering until liquid reduces by 1/2 to 2/3 skimming out froth and stirring about every 30 mins for 2 to 2 1/2 hrs.
Check jam set by taking a teaspoon, let cool, and jam should drop off very slowly when spoon tilted up. Texture will be like thick apple butter.
Makes 2 one pint jars + 1 ladle enough for tasting!
I tend to like my jam just on the tart side, so feel free to adjust the sugar to your taste.
As a foodie, please let me know if you have a fruit jam you'd like to share a recipe to. This is also good on my homemade buttermilk pancakes!
Let me know if you decide to make a batch yourself.
Bon appetit!
