|Even after filling my largest mixing bowl, the tree was still overloaded with fruit!|
In the middle of May, all of the loquats on our tree were ripe. What's a loquat? It's a tiny, yellow-orange fruit that's both sweet and tart, with a few large seeds in the center. There were about a billion of them on the tree, and I couldn't stand to watch them ripen and die like they did the year before, so I decided to be a hero and turn them into jam.
There are nearly no recipes online for anything loquat-related. Why? Because they're awful to prepare. I harvested 6 pounds or so and spent the next 3 hours blanching, peeling, seeding, and chopping only to yield a dozen 4oz jars and 2 half-pints. My fingers were stained from the seeds, and they ached from the repetitive motions of peeling, etc. (Sorry for the lack of in-progress photos. I did this all on my own and my hands were far too sticky to touch a camera!)
The work was worth it, but not something I think I'll ever repeat. I decided to add to the complexity of the flavor with some ginger. Fresh, candied, and powdered. The result was a bit stiffer than I'd hoped, since the loquats were naturally high in pectin. Oops. The flavor was fantastic, though, and so far, I've used the Triple Ginger Loquat Preserves as a glaze for oven-roasted salmon (yum) and as a topping for pound cake.
|My first solo canning project- I was so relieved and excited when the lids ALL sealed! Success!|