Loquat Marmalade
When loquats are dripping from the trees in your neighborhood, grab a basket and gather them up for a great big batch of spicy lemony jam.
Ingredients
- 4 cups golden loquats, washed and seeded weight is AFTER seeds and core have been removed. I peeled mine but you can leave some or all of the skin on if you prefer.
- 2 cups sugar
- 1 lemon finely grate the peel
- 1 tsp pure vanilla
Instructions
Preparation
- Gather jars for canning and warm them in the oven.
- Pull washed loquats apart and remove seeds. Skin peels off easily if you wish to remove. It is OK to leave skin on for this recipe
Cooking
- You should have approximately 4 cups after seeding and peeling. If you have less, that is fine. The ratio of loquat to sugar is always the same 2:1
- Put seeded loquats in a large saucepan on the stove
- Add 2 cups sugar
- Add grated lemon peel and squeeze lemon juice into pan
- Add vanilla
- Cook at a low boil for 40 minutes, stirring constantly, until thickened. There is a lot of natural pectin in loquats so you will not need to use any thickener. KEEP CLOSE TO THE POT AND STIR FREQUENTLY. Sugar burns quickly and the whole mixture will stick to the bottom of your pan.
- Remove warm jars from oven and fill with marmalade.
- Let completely cool before tightening the lids.
- Store in refrigerator.