africa (53) art (70) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (346) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (591) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (304) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Friday, June 11, 2010

Loquat Jelly 2010

nearly empty jar, batch #1

Ok, I've made 2 batches now, seems like the technique I'm using is working. I'm basically doing plum jelly -- unpeeled, unpitted fruit simmered in water to get out the flavor and the pectin. Then ~1/2 the volume of liquid in sugar, boiled up. Batch #1 set up for sure and was tasty, I've eaten some of it already. Batch #2 we shall see. Loquats, when cooked, make the kitchen smell like cherries! Very cool. A pictorial recipe:
Bucket of loquats
I stemmed them and washed them well, but otherwise they went in to a pot as-is. I cooked about 6Q of loquats/water to cover at a time.
Simmered them for a couple of hours, then pressed them in a colander with a potato masher to extract the juice. The 6Q of fruit/water yielded about 3Q of fairly thin juice, which I boiled down to ~1Q of happy red juice. Thus added ~1/2 Q (16 oz) sugar. Also I read in one of my preserving books that acid helps the pectin to set the liquid, so added 1.5 t of citric acid, too. Cooked batch #1 to 228 degrees F. As an experiment I used less sugar in batch #2, it only cooked to ~220 F. (Sugar raises the boiling point of liquid).

Canned by putting hot jelly in hot jars, lids had been simmering in water for ~10 minutes. Screwed down the bands, let cool, they popped. This method is not recommended in modern preserving books for lawyer reasons, but seems to work for me for jam/jelly.
Batch #2.
purty glass

Batch #1:
1Q fairly reduced loquat liquid
16 oz sugar
1.5 t citric acid

Batch #2:
~3Q fairly reduced loquat liquid
32 oz sugar
3t citric acid

1 comment:

  1. Loquat is for cough and lung in Chinese medicine. Sometimes i would take the Ninjiom Pei Pa Koa which is an extract of loquat when got sore throat.

    You can access info online @
    en.wikipedia.org/wiki/Nin_Jiom_Pei_Pa_Koa
    ninjiom.50webs.com

    ReplyDelete