| Re: Loquat jam [message #63391] |
Do, 14 April 2005 22:28 |
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il Sun, 10 Apr 2005 12:45:25 -0500, George Shirley wrote:
> Well, yesterday I picked the entire crop of Loquat, aka Japanese plums
> to some. The whole crop off my four foot tall tree weighed 1.25 lbs. I
> went through the laborious process of making jam from them. Involves
> washing the fruit, scalding it, peeling them, getting the large seeds
> and the seed capsule out and then making jam from what's left, which is
> not a whole lot out of 1.25 lbs.
>
> Anyhoo, ended up with a half pint jar and a half of a half pint jar, one
> of them little bitty jars that Barb is fond of for gifts. Stuff tastes
> pretty good but I would hate to clean 20 lbs of them, would take the
> whole blooming day. Wife says it tastes sorta like pineapple but it
> doesn't to me.
Why go to all that trouble? My locquat jelly recipe just says to
deseed and chop. It says if a few seeds are added it adds an almondy
flavour as well. Then all you do is strain out the plant material to
have a jelly. If I can avoid unneccesary work I will, and blanching
and peeling sounds like it in spades.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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