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Loquat Jelly
With Pectin
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Loquat Jelly
No Added Pectin Gather loquats when full size, but still hard and only partially turned in color. Wash, remove seeds, and blossom ends. Barely cover with cold water. Cook slowly until pulp is very soft. Strain through jelly bag. Drain and cook until juice is thick and cherry (red) colored, then add an equal amount of sugar. Boil rapidly to jelly stage. Pour into sterilized jelly glasses, leaving 1/2-inch space at top to cover at once with melted paraffin. (Or pour into hot sterilized jars and seal with sterilized lids.) |
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Loquat Cobbler
It's sooo yummy! Pure heaven served warm topped with vanilla bean ice cream. Ingredients
Make Filling Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes. Preheat oven to 400°F. Make Topping Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork just until combined (do not over mix). Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar. Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm. Kelly |
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Loquat Jam
Wash, remove seeds, and blossom ends from whole ripe fruit. Run through food chopper and measure pulp. Barely cover with cold water. Cook until tender and deep red. Add 3/4 cup sugar to 1 cup of loquat pulp. Cook until thick, stirring constantly. Pour into hot sterilized jars and seal with sterilized lids. It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle. |
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Spiced Loquats
For three pints of sweet pickles, wash 3 pounds of firm loquats and remove the stem and blossom ends; do not peel them. Drop them into the pickling syrup given below and cook until tender. Remove the fruit. Pour remaining syrup into satirilzed jars. Fill almost to overflowing with the hot syrup and seal at once.
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Blanching
To peel loquats for sauce and fruit cup, blanch by pouring boiling water over loquats to cover. Add 1/4 cup lemon juice to each quart of water. Cook over low heat about 5 minutes, just until skin loosen. Drain and reserve liquid. Cool, peel, halve, and seed loquats (remove seeds). |
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Loquat Sauce for Ice Cream
Combine 2 cups juice from blanched loquats with 2 cups sugar. (see Blanching above) Bring to boil, cook over medium heat until syrup spins a 2-inch thread when dropped from a spoon (230 degrees to 234 degrees Farenheit on candy thermometer), about 20 minutes. Cool completely. Add 2 cups peeled, halved, seeded loquats. Chill, then serve over ice cream. Makes about 3 cups sauce. |
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"Sugar and Spice
and Everything that is Nice" I have created a wonderful breakfast treat with loquats by just peeling and seeding. Sprinkle fruit with granulated sugar. Mix cream cheese with powdered sugar and cinnamon and put in cavity. I top with a cut piece of strawberry. They are yummy! Marlene Hildebran San Diego, California |
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Loquat Wine
Loquat wine needs to age at least one year. Therefore, it would be best to plan in advance. INGREDIENTS: 9 pounds whole fresh loquats with pits inplace. 7 pounds if pits are removed. (Fresh, ripe picked is best. Wash before using.) 2 gallons boiling water Juice of 1 lemon (Used as an anti-oxident) 5 pounds sugar 1 teaspoon yeast nutrient, if available 1 package wine yeast, if available 1/2 teaspoon pectic enzyme, if available 1 campden tablet, if available PREPARATION: In a large container such as a 5 or 6 gal heavy duty plastic bucket or an earthenware crock, mash the loquats. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week. You can also blend in 1 package wine yeast and 1 teaspoon yeast nutrient, if available. After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding loquat pulp and pits if any. Combine loquat liquid with the sugar, stirring to dissolve sugar. You can also add pectic enzyme and crushed campden tablet, if available. Pour into cleaned container such a plastic bucket or crock and let stand another week, stirring daily. After the second week, pour the loquat liquid into 1-gallon glass wine bottles or similar container and cork loosely. Use fermentation locks instead of corks, if you have them. Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious loquat wine. Will yield approximately 2-1/2 gallons or 40 servings. |
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Another recipe for
Loquat Jelly with Pectin Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite direction until most of the juice is extracted. Then, strain through clean cheese cloth or jelly bag, but do not squeeze or press.) Add the pectin to the juice and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and bring to a rolling boil for 1 minute. Use three cups juice to two cups sugar (this makes a tart jelly). Skim and pour boiling hot into jelly glasses, cool a sample of the jelly to insure that it will harden. If not, an additional box of pectin may have to be added and the jelly boiled again. Seal and when jars are cold, test for seal. |
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Compote (Defined as: Fruit stewed or cooked in syrup.) 500 gr loquats 200 gr dried apricots 200 gr dried plums Juice of 1/2 lemon 1/2 cup sugar to taste or equivalent sugar substitute to reduce calories Put all ingredients in a pot, add water to the top, and bring to a quick boil for 5 minutes. Reduce heat and simmer for 10 minutes.
Keep in the fridge and serve cold. Enjoy!
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Another recipe for
Loquat Jam Clean, remove pits, add water to cover just the top. Bring to boil and then simmer on low. Using a potato masher, mash every 1-2 hrs. Add ginger, cinnamon, sugar, clove, to taste. Should take about 6 hrs on low to thicken. Then place in jars. We have found that this jammy mush blends in great over plain cheese cake to make a unquie spin on the holidays (if it last that long) Also, you can add half a cup to a cup to a scratch carrot cake recipe. It blends very nicely. Michelle Titusville Florida (where the space shuttle goes up) |
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Poha Loquat Salsa By Vince Mott and Ann Rothstein Hawaii Community College - West Hawaii Culinary Arts Program
Cook loquats in simple syrup then cut and dice. Save syrup to flavor salsa Mix with cut fruit Add lime juice to taste Optional 1/4-cup cilantro |
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Click on photo to see recipe for Pickled Loquats 
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LoquatWorld.com
can supply you with Loquat Fruit
when in season
Can also supply other loquat items such as Loquat Trees,
Loquat Leaves, Loquat Tea, and Loquat Seed Pits
| Warning!
Do not eat, chew, or swallow the seeds. The loquat seed may be highly toxic. Remove the fleshly fruit from the seed before eating or cooking. |
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