loquat jam?

jamz said:

Hello there, Guys!

I think I have a question only you folks can answer. It's about
loquats.

I have a tree. It's loaded. My question is about jelly or jam.

Last year I tried to make a jam from those things. I tried twice. It
never jelled. I think the problem was that I peeled them and that was
a mistake as most of the pectin is in the skins. I looked high and
low and could not find a recipe. I used a package of sure jell and
followed the recipe for apricots, thinking that would be close. But
like I said, I took off the peels.

It never jelled. I even re-opened the jars and put it back in the
pot, brought it back up and added more pectin. Still, after a year,
it never jelled.

How 'bout it you guys? Barb? Tamz? Any insights?

When all else fails use Google. I tried it. The first recipe I checked
out did not say anything about the peel. Since it said to remove seeds, I
assumed that meant that you leave it on. The second recipe said to peel and
remove the seeds. The third one said to remove the seeds but do not peel.

So now we are completely confused. I can't imagine the pectin being in the
peel rather than the pulp.

Did you add enough sugar?

jamz said:

Hello there, Guys!

I think I have a question only you folks can answer. It's about
loquats.

I have a tree. It's loaded. My question is about jelly or jam.

Last year I tried to make a jam from those things. I tried twice. It
never jelled. I think the problem was that I peeled them and that was
a mistake as most of the pectin is in the skins. I looked high and
low and could not find a recipe. I used a package of sure jell and
followed the recipe for apricots, thinking that would be close. But
like I said, I took off the peels.

It never jelled. I even re-opened the jars and put it back in the
pot, brought it back up and added more pectin. Still, after a year,
it never jelled.

How 'bout it you guys? Barb? Tamz? Any insights?

Jamz

LOQUATS! That brings back memories! When I lived in SoCal in the 1960's we
had a couple of loquat trees in the front yard. Mom wasn't inclined to make
jelly or jam out of them but the fruit tasted sweet and we (kids) picked and
ate them. I do recall the seeds were huge. Dang, I haven't tought about
loquats since the 1960's. I'd say pectin would need to be added; they are
very juicy fruits. Cooked way down. Barb is the ultimate jammer but in
Minnesota they probably don't have loquats.

Jill

jamz wrote:

Oh wow! I'm sorry I can't be of any help to you, but I'm glad to know
what these are now (after a google search)...I used to steal them off
this old man's tree on the walk home from school as a kid (shame on me!
He told me it was ok eventually)...Used to LOVE them.

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

"jamz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello there, Guys!

I think I have a question only you folks can answer. It's about
loquats.

I have a tree. It's loaded. My question is about jelly or jam.

Last year I tried to make a jam from those things. I tried twice. It
never jelled. I think the problem was that I peeled them and that was
a mistake as most of the pectin is in the skins. I looked high and
low and could not find a recipe. I used a package of sure jell and
followed the recipe for apricots, thinking that would be close. But
like I said, I took off the peels.

It never jelled. I even re-opened the jars and put it back in the
pot, brought it back up and added more pectin. Still, after a year,
it never jelled.

How 'bout it you guys? Barb? Tamz? Any insights?

Jamz

Come join us over at rec.food.preserving. I think George has or had a loquat
tree and made preserves every year. And take a peek at our FAQ. There are a
few items there about why jams don't jam up. There's a bit to wade thru, but
it's all fascinating. To me anyway.
http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
Edrena

In article <[email hidden]>,

jamz said:

Hello there, Guys!

I think I have a question only you folks can answer. It's about
loquats.

I have a tree. It's loaded. My question is about jelly or jam.

Last year I tried to make a jam from those things. I tried twice. It
never jelled. I think the problem was that I peeled them and that was
a mistake as most of the pectin is in the skins. I looked high and
low and could not find a recipe. I used a package of sure jell and
followed the recipe for apricots, thinking that would be close. But
like I said, I took off the peels.

It never jelled. I even re-opened the jars and put it back in the
pot, brought it back up and added more pectin. Still, after a year,
it never jelled.

How 'bout it you guys? Barb? Tamz? Any insights?

Jamz

So you've got tasty Loquat Syrup. Kewl.

Could you be persuaded to make jelly instead of jam? Here's a how-to
from the National Center for Home Food Preservation at the U of GA:
http://www.uga.edu/nchfp/how/can_07/loquat_jelly.html

The U of GA's book, "So Easy To Preserve" (new edn. last summer), says
loquats are a Group II fruit for natural acid or pectin - they are low
in one or the other and may need the addition of either acid or pectin.

You might have answered your own question when you spoke of peeling
them. Why'd you peel them? Mind you, I don't know diddly about loquats
­ find George Shirley or zxcvbob on r.f.preserving and see what their
sage advice might be. Also, you might want to use about 1/4 slightly
underripe fruit as part of your mix.

Hey, you! Too bad I missed you in Sunny Eggo in February! Would have
been nice to see you again. I still remember the fish soup at Zelt's in
1999. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,

Dave Smith said:

So now we are completely confused. I can't imagine the pectin being in the
peel rather than the pulp.

That's typically where it's heaviest, Dave.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin said:

In article <[email hidden]>,

Dave Smith said:

So now we are completely confused.  I can't imagine the pectin being in the
peel rather than the pulp.

That's typically where it's heaviest, Dave.
--
-Barb, Mother Superior, HOSSSPoJhttp://jamlady.eboard.com- Comfort Food for Bob Pastorio, updated
3-16-2007http://web.mac.com/barbschaller- blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007http://www.caringbridge.org/visit/amytaylor

nancree said:

Melba's Jammin said:

In article <[email hidden]>,
?Dave Smith <[email hidden]> wrote:

Quoted message said:

Quoted message said:

So now we are completely confused. ?I can't imagine the pectin being in the
peel rather than the pulp. ?

Quoted message said:

That's typically where it's heaviest, Dave.
--
-Barb, Mother Superior, HOSSSPoJhttp://jamlady.eboard.com-Comfort Food for Bob Pastorio, updated
3-16-2007http://web.mac.com/barbschaller-blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007http://www.caringbridge.org/visit/amytaylor- Hide quoted text -

- Show quoted text -

-----------------
I was given a cup or two of loquats by a neighbor. I'd no idea what to
do with them, so I just put "some" sugar in the pot with the loquats,
stirred them over a low flame for a while--not long. Turned out just
fine. Delicious.
Cheers, Nancree