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Loquat Jam

Loquat Jam is a traditional Bahamian recipe for a classic jam made with loquats, an oriental relative of apples. The full recipe is presented here and I hope you enjoy this classic Bahamian version of: Loquat Jam.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Makes:

4 jars

Rating:

Tags : Spice RecipesBahamas Recipes

The loquat (Eriobotrya japonica) is a strange fruit, originally native to China. A distant relative of the apple and plum, the flowers develop in the autumn and the fruit matures over winter. It's excellent for making jam as it contains a very high pectin content (just like apples). You can substitute crab apples or a mix of crab apples and Chinese pears in this recipe if you cannot get loquats. The seeds need to be removed before cooking as they are very bitter and contain trace amounts of cyanide.

Ingredients:

240ml water
800g sugar
30g green ginger, peeled and grated
900g loquats (weighted after preparing)

Method:

Wash the fruit and remove the central seeds (combine these in a muslin bag). Combine the flesh of the fruit, the water and the bag of seeds in a pan. Bring to a boil, reduce to a simmer and cook until tender.

Remove the seed bag and stir-in the sugar and ginger. Bring the mixture to a boil and boil rapidly for 10 minutes. Test for setting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point).

If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 120°C. Seal securely and store.