Canned Loquats Recipes

LOQUAT CHUTNEY

Steps:

• In a 2 quart saucepan, over medium heat, add olive oil, onions and garlic.
• Sauté for 2 - 3 minutes, until onions and garlic are fragrant.
• Add all remaining ingredients, except chives (or scallions). Simmer over medium / medium-low heat for 20 - 25 minutes.
• Taste and adjust seasonings if needed. (Add more sugar, salt, pepper, vinegar,etc.)
• Let chutney cool slightly, then add fresh chives or scallions and stir to combine.

LOQUAT FRUIT SALSA RECIPE

Steps:

• Remove seeds and flower end of the loquats, then chop.
• Add loquats to a bowl, then chop and add tomato, onion, jalapenos, garlic, mint, and cilantro.
• Mix in lime juice, orange juice, olive oil, and salt.
• If possible, allow the flavors to develop for a few hours before serving.

LOQUAT JAM RECIPE

Steps:

• Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters. Discard the seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats.
• Add prepared loquats to a 6-quart Dutch oven. Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.
• Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently for approximately 35-40 minutes.
• The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.
• Use a hand-held immersion blender to blend the jam into the consistency that you desire. However, allow the jam to cool for approximately 30 minutes before doing so to avoid being splattered by the hot liquid. Or leave it chunky, which is how I prefer it.
• Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids tightly, then process in boiling water for ten minutes.

CANNED LOQUATS

Steps:

• wash and cut off stem ends off fruit.
• Cut in half and remove seeds.
• As you prepare fruit add it to some lemon-water.
• Make syrup by cooking water, sugar, and lemon juice together until it is ready to boil.
• Drain fruit and rinse.
• Drop fruit in syrup and cook for 2 minutes.
• Pack into hot jars, cut side down, and fill to 1/2 inch with hot syrup.
• Release air-bubbles and add more liquid if necessary.
• Clean rims and seal.
• Process pint jars in a water bath canner for 15 minutes and quart jars for 20 minutes.

LOQUAT PEPPER JELLY

Steps:

• Wash, skin, and seed loquats.
• Place water, loquats, lemon juice, and thai peppers into a 8 qt. saucepan and cook over medium heat till very soft. Mashing the loquats as you go. Approximately 20 minutes.
• Once the loquats are cooked through remove from heat and sieve into a bowl. Press the pulp through the sieve (or food mill) to extract as much juice as possible, discarding pulp after. You want 3 1/2 cups of juice. If you have extra you can freeze it for a second batch.
• Return juice to a clean pot and heat over medium heat.
• Add in pectin, 1/4 cup of sugar, and Serrano peppers. Mix thoroughly.
• Bring that pectin/juice mixture to a rolling boil. You want the mixture to form a boil that cannot be stirred away. Be sure to stir often to avoid any scorching or burning.
• Add the remaining 5 cups of sugar, and stir well to combine.
• Bring the mixture back to a boil, and continue boiling for 2 minute.
• Remove mixture from heat and carefully skim the mixture.
• Ladle into non reactive sterilized glass jars. If canning follow canning procedures.