3 pounds of cleaned and processed loquats (skinned,d-seeded,and with the tough pith removed)
1/4 c fresh lemon juice
4c sugar
1 box Sure Jell lower sugar pectin
8 oz sized processed Mason or Ball jars (I washed them in the dishwasher and left them in there drying while I was preparing the jam they need to be HOT to seal)
Fill a large canning or pasta pot with water and set to boil.
Wash, skin, d-seed & remove pith of loquats and put into food processor and process until not chunky, but not entirely pureed. Add 7 c. loquats into large saucepan and add 1/4c lemon juice and pectin & boil for 10 minutes. Sugar 2 c at a time and stirring until completely dissolved each time. Watch boil, when I stirred it it over boiled due to the bottom sugar boiling. When it bubbles and coats spoon turn off heat and ladle into prepared jars and seal tightly and put into pot of boiling water with water coverage of at least 1"above rim for 10 minutes and remove and set aside to cool over night at room temperature. You will know if they are sealed properly if when you push in the middle of the top and it doesn't pop back. If it does, it must be refrigerated. Otherwise it will store in a cool dark space for 8 months-1 year.
1/4 c fresh lemon juice
4c sugar
1 box Sure Jell lower sugar pectin
8 oz sized processed Mason or Ball jars (I washed them in the dishwasher and left them in there drying while I was preparing the jam they need to be HOT to seal)
Fill a large canning or pasta pot with water and set to boil.
Wash, skin, d-seed & remove pith of loquats and put into food processor and process until not chunky, but not entirely pureed. Add 7 c. loquats into large saucepan and add 1/4c lemon juice and pectin & boil for 10 minutes. Sugar 2 c at a time and stirring until completely dissolved each time. Watch boil, when I stirred it it over boiled due to the bottom sugar boiling. When it bubbles and coats spoon turn off heat and ladle into prepared jars and seal tightly and put into pot of boiling water with water coverage of at least 1"above rim for 10 minutes and remove and set aside to cool over night at room temperature. You will know if they are sealed properly if when you push in the middle of the top and it doesn't pop back. If it does, it must be refrigerated. Otherwise it will store in a cool dark space for 8 months-1 year.
This is a beautiful spread. Not too sweet like an apricot but with a hint of citrus depth.
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