community recipe
Loquat jam w. Cardamom
- Prep time:
- 60
- Cook time:
- 90
- Serves:
- 4
LOQUAT JAM w. CARDAMOM
about 1.5kg Loquat (uncleaned)
white sugar
2 lemons, juice only
500ml water
8 green cardamom pods
about 1.5kg Loquat (uncleaned)
white sugar
2 lemons, juice only
500ml water
8 green cardamom pods
I got my hands on some free roadside Loquats the other day and this is what I did with them - making up the recipe on the spot.
* Start by putting a clean plate in the fridge.
* To a large non-reactive pot add the water+lemon juice
* While cleaning your loquat (removing seeds+skin) add the fruit pieces to the lemon-water to prevent discoloring.
* When done cleaning, weigh the cleaned fruits now (without the lemon-water)
* Zapp fruit in a blender for a 2-3 sec. for a finer texture.
* Return weighed fruit to the pan with lemon-water and add the same amount of suger.
* De-seed the cardamom pods and grind them in a pestle and mortar. Along with the green skins, add it to the pan of fruit/leomon-water/sugar.
* Bring pot to the boil, stirring frequently to prevent catching to the bottom.
* Jam will be ready when:
you put a little of the liquid on the chilled plate in your fridge, it should form a light 'gel' when left in the fridge for 3-5 min.
Don't forget to remove the green cardamom skins before canning the jam. Can in sterillized jars and leave to cool.
Makes aprox. 4 jars of 300ml.
Flavor wise, the jam can do with less sugar in my opinion. But, as sugar also serves as a preservative, I've stuck with the 1:1 ratio for fruit to sugar as I'm not sure if it would compromise the shelf life of the jam otherwise. Maybe Annabel can shed a light on this?
* Start by putting a clean plate in the fridge.
* To a large non-reactive pot add the water+lemon juice
* While cleaning your loquat (removing seeds+skin) add the fruit pieces to the lemon-water to prevent discoloring.
* When done cleaning, weigh the cleaned fruits now (without the lemon-water)
* Zapp fruit in a blender for a 2-3 sec. for a finer texture.
* Return weighed fruit to the pan with lemon-water and add the same amount of suger.
* De-seed the cardamom pods and grind them in a pestle and mortar. Along with the green skins, add it to the pan of fruit/leomon-water/sugar.
* Bring pot to the boil, stirring frequently to prevent catching to the bottom.
* Jam will be ready when:
you put a little of the liquid on the chilled plate in your fridge, it should form a light 'gel' when left in the fridge for 3-5 min.
Don't forget to remove the green cardamom skins before canning the jam. Can in sterillized jars and leave to cool.
Makes aprox. 4 jars of 300ml.
Flavor wise, the jam can do with less sugar in my opinion. But, as sugar also serves as a preservative, I've stuck with the 1:1 ratio for fruit to sugar as I'm not sure if it would compromise the shelf life of the jam otherwise. Maybe Annabel can shed a light on this?
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