Loquat Butter
| 3 gal 2 c 1 3/4 c 3 t 1/2 t |
unpitted ripe loquats (2 gal pitted) water sugar cinnamon cloves |
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| Wash loquats, cut off flower end, scrape out seed and portion of membrane that is easily removed. Add water and bring to a boil. Add 1 1/2 cups of the sugar. Chop with metal spatula and mash with potato masher while in pot. Remove 1/3 and blend, then return to pot and simmer until thick. Add spices premixed with 1/4 cup sugar. Makes 7 pints.Canning. Sterilize 7 pint jars/lids/rings in dishwasher. Place on steamer between holes over boiling water. Ladel jam into jars to 1/4-1/2″ from top. Wipe any jam from rim with clean damp cloth, add lid, tighen ring to slight resistance. Put cover on steamer. When steam is visible through escape holes, time 5 more minutes, then remove cover and turn off heat. Wait 1 min then set jars aside to cool for a few hours. Remove rings. Store in cool dark dry place.
Eat on bread or over waffles. |
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