Best Canned Loquats Recipes

CANNED LOQUATS

Steps:

• wash and cut off stem ends off fruit.
• Cut in half and remove seeds.
• As you prepare fruit add it to some lemon-water.
• Make syrup by cooking water, sugar, and lemon juice together until it is ready to boil.
• Drain fruit and rinse.
• Drop fruit in syrup and cook for 2 minutes.
• Pack into hot jars, cut side down, and fill to 1/2 inch with hot syrup.
• Release air-bubbles and add more liquid if necessary.
• Clean rims and seal.
• Process pint jars in a water bath canner for 15 minutes and quart jars for 20 minutes.

LOQUAT JAM

Steps:

• Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
• Inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
• Bring loquats to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
• Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return pureed loquats to the stove and bring to a boil. Stir in lemon juice and remove from heat.
• Test to make sure the jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil and simmer for an additional 5 minutes, then test again.
• Ladle the hot jam into the sterilized jars and seal. Allow to cool to room temperature and store in the refrigerator.