Loquat Jam


Regular version
6 cups ground loquats
5 cups white sugar
Juice of 1 lemon
2 tbsp cinnamon
1 tbsp pumpkin pie spice
1-1/2 packets of low sugar pectin

Spicy version
6 cups ground loquats
5 cups brown sugar
Juice of 1 lemon
1 tbsp cinnamon
1 tsp pumpkin pie spice
1 tbsp ground chipotle chiles
2 tbsp California chile powder

4 pint mason jars, washed
Large pot of boiling water

In a large pot, add the first 4 ingredients together. Heat to a boil, stirring constantly and take the mixture to 225*. Skim off any foam that accumulates on the top of the mixture. It will hinder the safety of the product and may cause it to mold.
Place a spoon in ice water to test the thickness.
When it gels, add to mason jars. Cover and add to boiling water. Heat for at least 10 minutes. Remove and let cool on towel.

Follow the instructions on the mason jar package so you are putting this product into a clean, sanitary environment.

With this recipe, you can have fun with the spices. It doesn’t matter what spices you put in as long as you like them. The regular version is good for mixing spices that you would put in a peach pie or pumpkin pie. The spicy version can have additions like the spices listed above or you can even put in cumin or curry if you want. When you’re making a southwestern spice mixture, it’s good to add curry to the blend. It offers a rustic flavor that allows the other flavors to stand out. It’s especially good when you add fresh lemon or fresh orange juice and their zest to the product you’re creating. Acid helps with making the flavor stand out and get more pronounced.

Have a great day and bon appetite!!!

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