Loquat Jam

INGREDIENTS

  • 4 1/2 cups loquats, seeded and peeled if desired (about 2 lbs.)

  • 2 cups sugar

  • 2 Tbsp. fresh lemon juice

  • 2 vanilla beans, scraped

  • 3 Tbsp. bourbon

INSTRUCTIONS

  1. Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size.

  2. Add lemon juice to loquats and toss. This will help the fruit from browning.

  3. In a medium pot or Dutch oven, add loquats with lemon juice, sugar, vanilla beans and bourbon.

  4. Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking. (You can do this off heat to avoid getting splashed)

  5. Cook for 30 - 40 minutes. Jam will be foamy when it begins to boil, but the foam will begin to subside when jam is almost ready - that's your cue to start watching it closely.

  6. Place 2 half pint jars in a water bath, along with lids. Bring to a boil, then gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.

Thanks to pookspantry for this recipe.

Siena BeachamComment