Loquat Preserve

Homemade Loquat Preserve

Sun-ripened loquats are peeled and patiently macerated in sugar and water, then simmered until amber and thick. A kiss of lemon and a sprig of Pelargonium bring fragrant warmth to this golden preserve.

Ingredients
40 big loquats
1 kg of sugar
50 g water
1 stalk of Pelargonium Graveolens
Juice of 1/2 lemon

Method
We peel the loquats and remove the pips.
Put them in a pot, add the sugar, water and leave them for 4-5 hours until all the liquids are drawn.
Then boil until the syrup is thick, about 35-40 minutes.
Turn off the heat, add the lemon juice and stir and then add the Pelargonium Graveolens.
The lemon is put in to keep the loquats from crystallizing.
We leave the Pelargonium Graveolens in the preserve for half an hour to get its aroma and then throw it away.
To see if the syrup is thick enough, put 2 tablespoons of syrup in a platter and let it cool down. If it drops in slow, small drops off the teaspoon our syrup is ready.

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