Loquat jam

Loquat jam - Photo By Thanasis Bounas
Loquat jam - Photo By Thanasis Bounas

● 1 kg loquat fruit, peeled
● 600 g sugar
● 50 g water
● 1 sprig rose geranium
● juice of 1 lemon

Wash the loquat fruit and remove the skins.
Score on one side and remove the seeds and the membrane holding in the seeds.
In a large pot, put the fruit, the sugar and the water and leave it aside for 4-5 hours for the fruit to release their juices.
Once they have released their juices, put the pot on high heat and as soon as it comes to a boil, lower the heat to medium.
Boil for about 35-40 minutes until the jam has thickened.
To see if the jam has the desired consistency, put some on a saucer and allow to cool. Then test it using a spoon, and if the jam drips from the spoon in slow drops, it is ready.
Once the jam is ready, using a potato masher mash the fruit but not entirely, leaving some small pieces.
Next, add the lemon juice and stir.
Add the rose geranium sprig and leave it in the hot jam for 1/2 hour to release its fragrance. Our jam is now ready.

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