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LOQUAT RECIPES

If you have a recipe that is considerably different than what is shown below, please send us an email of that recipe so we can insert it here.
We reserve the right to refuse and not list a recipe that we feel is not
appropriate or is too similar to one already listed or is incomplete.


Loquat Jelly
With Pectin
5 lbs. ripe loquats
1 cup water
1/2 cup lemon juice
1 package pectin
5-1/2 cups sugar
Gather loquats when full size, but still hard and only partially turned in color. Wash, remove seeds, and blossom ends. Barely cover with cold water. Simmer covered for 15 minutes Cook slowly until pulp is very soft. Strain juice through jelly bag. Measure 3-1/2 cups loquat juice and lemon juice in a large kettle. if more juice is needed, fill last cup or fraction of a cup with water. Add pectin. Stir well. Place over high heat and bring to boil, stirring constantly. Add the sugar and mix well. Continue stirring and bring to full rolling boil. Boil exactly 2 minutes. Remove from fire and let boiling subside. Skim carefully. Pour into hot sterilized jelly glasses, leaving 1/2-inch space at top to cover at once with melted paraffin. (Or pour into hot sterilized jars and seal with sterilized lids.)




Loquat Jelly
No Added Pectin

Gather loquats when full size, but still hard and only partially turned in color. Wash, remove seeds, and blossom ends. Barely cover with cold water. Cook slowly until pulp is very soft. Strain through jelly bag. Drain and cook until juice is thick and cheery colored, then add an equal amount of sugar. Boil rapidly to jelly stage. Pour into sterilized jelly glasses, leaving 1/2-inch space at top to cover at once with melted paraffin. (Or pour into hot sterilized jars and seal with sterilized lids.)




Loquat Jam

Wash, remove seeds, and blossom ends from whole ripe fruit. Run through food chopper and measure pulp. Barely cover with cold water. Cook until tender and deep red.

Add 3/4 cup sugar to 1 cup of loquat pulp. Cook until thick, stirring constantly. Pour into hot sterilized jars and seal with sterilized lids. It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle.


Spiced Loquats

For three pints of sweet pickles, wash 3 pounds of firm loquats and remove the stem and blossom ends; do not peel them. Drop them into the pickling syrup given below and cook until tender. Remove the fruit. Pour remaining syrup into satirilzed jars. Fill almost to overflowing with the hot syrup and seal at once.
3 cups sugar
1-1/2 cups water
1-1/2 cups cider vinegar
1 tablespoon whole cloves
1 tablespoon whole allspice
2-inch stick of cinnamon
Combine sugar, water, and vinegar in a large kettle. Tie the spices loosely in cheesecloth and add. Boil 10 minutes. Put in fruit and cook gently until tender. This syrup may be used for apricots, peaches, pears, apples, crab apples, plums, loquats, and kumquats.




Blanching
To peel loquats for sauce and fruit cup, blanch by pouring boiling water over loquats to cover. Add 1/4 cup lemon juice to each quart of water. Cook over low heat about 5 minutes, just until skin loosen. Drain and reserve liquid. Cool, peel, halve, and seed loquats (remove seeds).




Loquat Sauce for Ice Cream
Combine 2 cups juice from blanched loquats with 2 cups sugar. (see Blanching above) Bring to boil, cook over medium heat until syrup spins a 2-inch thread when dropped from a spoon (230 degrees to 234 degrees Farenheit on candy thermometer), about 20 minutes. Cool completely. Add 2 cups peeled, halved, seeded loquats. Chill, then serve over ice cream. Makes about 3 cups sauce.




"Sugar and Spice
and Everything that is Nice"
I have created a wonderful breakfast treat with loquats by just peeling and seeding. Sprinkle fruit with granulated sugar. Mix cream cheese with powdered sugar and cinnamon and put in cavity. I top with a cut piece of strawberry. They are yummy!

Marlene Hildebran
San Diego, California




Another recipe for
Loquat Jelly
with Pectin

Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite direction until most of the juice is extracted. Then, strain through clean cheese cloth or jelly bag, but do not squeeze or press.) Add the pectin to the juice and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and bring to a rolling boil for 1 minute. Use three cups juice to two cups sugar (this makes a tart jelly). Skim and pour boiling hot into jelly glasses, cool a sample of the jelly to insure that it will harden. If not, an additional box of pectin may have to be added and the jelly boiled again. Seal and when jars are cold, test for seal.


We can supply you with Loquats when in season

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Warning!
Do not eat, chew, or swallow the seeds.
The loquat seed is highly toxic.

Remove the fleshly fruit from the seed
before eating or cooking.


Email: Jack@gemworld.com


Our temporary Post (mailing) location is:

Jack Slevkoff's Enterprises
c/o 4460 West Shaw Avenue, Suite 140
Fresno, Non-domestic
California [Zip Exempt]

usA



Email us at:
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Our temporary post (mailing) location is:

Jack Slevkoff's Prized Possessions
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