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Yield: 4 to 5 half-pint jars
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Loquats are a tropical fruit from China with a flavor that is a mix of peach,
citrus and mild mango. Loquats make exellent jelly, fruit butter, salsa and
chutneys. The flowers appear in the autumn or early winter, and the fruits
are ripe in late winter or early spring.
Loquat fruits, growing in clusters, are oval, rounded or pear-shaped, 3-5 cm
long, with a smooth or downy, yellow or orange, sometimes red-blushed skin
have a succulent, tangy flesh that is white, yellow or orange and sweet to subacid
or acid, depending on the variety. The fruits are the sweetest when soft and
orange. Making and canning your own Loquat jelly is easy.
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Now's
a good time to get the jars ready, so you won't be rushed later. The dishwasher
is fine for the jars; especially if it has a "sanitize" cycle, the water bath
processing will sanitize them as well as the contents! If you don't have a
dishwasher with a sanitize cycle, you can wash the containers in hot, soapy
water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the
jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them.
But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.
Select full size loquats that are still firm. Wash the loquats in cool water. Cut in half and remove the seeds and blossom ends. Chop them in to 1/2 inch (1 cm) pieces.
Depending upon which type of jelly you're making (sugar, no-sugar, Stevia (but you will have to experiment with amount, each brand of Stevia is a different concentration), or Splenda, or a mix of sugar and Stevia (or Splenda) or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in directions inside each and every box of pectin sold (every brand, Ball, Kerr, Mrs. Wages, etc. has directions inside). I don't recommend using Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, by itself - plain old sugar makes a big difference in the color and taste. Unless you're diabetic, for best results, try the low or lower sugar formula below.
Type of jam |
Type of pectin to buy |
Sweetener |
regular | no-sugar or regular | 7 cups of sugar |
low sugar | no-sugar | 4.5 cups of sugar |
lower sugar | no-sugar | 2 cups sugar and 2 cups Splenda (or about 1/3 that if you use Stevia, which is my preference) |
no sugar | no-sugar | 4 cups Splenda (or about 1/3 that if you use Stevia, which is my preference) |
natural | no-sugar | 3 cups fruit juice (grape, peach, apple or mixed) |
Keep this separate from the rest of the sugar. If you are not using
sugar, you will just have to stir more vigorously to prevent the pectin from
clumping.
For more about the types of pectin sold,
see this page!
Is your jelly too runny? Pectin enables you to turn out perfectly set jelly
every time. Made from natural apples, there are also natural no-sugar
pectins that allow you to reduce the sugar you add by half or even eliminate
sugar.!
Get them all here at the best prices on the internet!
Place in a saucepan and barely cover with cold water. Cook slowly until pulp is very soft. Stir to prevent scorching.
When fruit is soft, pour everything through a double layer of
dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or
pan, using a stand or colander to hold the bag. Drain the juice without
pressing or squeezing, which will cause cloudy jelly. If a fruit press is
used, the juice should be restrained through a jelly bag.
Stir the pectin into the loquat juice and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that cannot be stirred away).
Notes about pectin: some people don't use pectin with loquats, since they contain a high level of pectin. I add to ensure a good gel. I use the low sugar or no-sugar pectin. It cuts the amount of sugar you need from 7 cups per batch to 4 cups. And it tastes even better! On the other hand; I still add some sugar, even with the No-sugar pectin. With no added sugar, the batches always turned out runny and bland. You might want to try using the low sugar recipe with a mixture of sugar and Stevia (or if you prefer, agave, honey or Splenda); that could work, but you do get the best results with sugar.
When
the berry-pectin mix has reached a full boil, add the rest of the sugar or other sweetener,
and then bring it back to a boil and boil hard for 1 minute.
I
keep a metal tablespoon sitting in a glass of ice water, then take a
half spoonful of the mix and let it cool to room temperature on the
spoon. If it thickens up to the consistency I like, then I know the jam
is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of
another package) and bring it to a boil again for 1 minute.
Fill
them to within 1/4-inch of the top, wipe any spilled jelly off the top, seat
the lid and tighten the ring around them. Then put the filled jars into the canner!p>
This is where the jar tongs and lid lifter come in really handy!
Keep
the jars covered with at least 2 inches of water. Keep the water
boiling. In general, boil them for 5 minutes. I say "in general"
because you have to process (boil) them longer at higher altitudes than
sea level, or if you use larger jars, or if you did not sanitize the
jars and lids right before using them. The directions inside every
box of pectin will tell you exactly. The directions on the pectin
tend to be pretty conservative. Clemson University says you only
need to process them for 5 minutes. I usually hedge my bets and
start pulling them out after 7 minutes, and the last jars were probably
in for 10. I rarely have a jar spoil, so it must work.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jelly and then not to process the jars to be sure they don't spoil!
Recommended process time for Loquat Jelly in a boiling water canner. | ||||
Process Time at Altitudes of | ||||
Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
Hot |
Half-pints or Pints |
5 min | 10 | 15 |
Lift
the jars out of the water and let them cool without touching or bumping
them in a draft-free place (usually takes overnight) You can then remove
the rings if you like, but if you leave them on, at least loosen them
quite a bit, so they don't rust in place due to trapped moisture. Once
the jars are cool, you can check that they are sealed verifying that the
lid has been sucked down. Just press in the center, gently, with your
finger. If it pops up and down (often making a popping sound), it is not
sealed. If you put the jar in the refrigerator right away, you can still
use it. Some people replace the lid and reprocess the jar, then that's a
bit iffy. If you heat the contents back up, re-jar them (with a new lid)
and the full time in the canner, it's usually ok.
p>Once cooled, they're ready to store. I find they last up to 12 months.
But after about 6 to 8 months, they get darker in color and start to get
runny. They still are safe to eat, but the flavor and texture aren't as
good. So eat them in the first 6 months after you prepare them!
Other Equipment:From left to right:
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Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
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With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set