Friday, 16 February 2018

Loquat Jam Making

Click here for all Photos And Videos to Jam Making by ShirleyAnn Pearman 

Nutrition Facts 

Loquat Jam Making

Recipe from BERMUDA'S BEST RECIPES COOKBOOK Fourteenth Edition


Seed and cut in half 5 cups loquats, add 5 cups sugar,  1 cup water.   Put seeds in bag,  cook with jam to give flavour and colour.   Stir often, boil until thick.  MRS. MATTHEW THOMPSON


Options to which I did.

2 1/2 cups loquats,  2 1/2 cups sugar, 1/2 cup water.

All Instructions followed as instructed by Mrs Matthew Thompson.

However, I did not have a bag or cheese cloth to put the seeds in.   Therefore,  in a separate pot I boiled the seeds in water of approximately 1/4 cup for a few minutes and added the liquid color water to loquat mixture as it was coming to a boil (2 tablespoons)
In timing the whole process, it took approximately 1 hour to begin thicking.
Some will probably say I over thickened it, but the jam apparently spreads easy more so while hot or when it meets a warmed scone, biscuit etc.   All in all, I enjoyed making the jam and its very delicious.

I also, as you will note in the video, made also a hot cup of tea out of the jam mixture like adding honey, that was delicious too.

In another or other blog posts in the near future you will see other usages to which I made cookies, scones and cupcakes.

Here are some Postings at Facebook which includes photos and videos.

Loquat Season 1

Loquat Season 2


Loquat Jam Making

Loquat Jam With Whole Wheat Cream Scones

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