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community recipe

Loquat jam w. Cardamom

Shared by SandraNoordhoek

Annabel Langbein Loquat jam w. Cardamom Recipe
Loquat jam w. Cardamom
LOQUAT JAM w. CARDAMOMabout 1.5kg Loquat (uncleaned)white sugar2 lemons, juice only500ml water8 green cardamom pods

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/loquat-jam-w-cardamom/644/
EMAIL PRINT
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
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?
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