Sweet, spicy, and the perfect condiment for any occasion, loquat pepper jelly is a must have.
With loquats being in season for such a short amount of time, I tend to over pick them. Which, of course, means I then have a fridge full of loquats that need to be used. So why not make loquat jam, loquat jelly, loquat pepper jelly, loquat sorbet, loquat kulfi, and a loquat and lamb tagine (yes, we eat so many loquats that it takes a year to emotionally deal with the loquat overdose).
Making jelly isn’t the easiest thing in the world but it can be made in large batches and canned for up to a year. Which is just amazing because then I have jelly and quick personalized gifts.
This is the hard part for me. I love cooking and sharing recipes, but I HATE blogging. It’s like the meme:
Person: How long do I roast asparagus?
Blog: Want to Roast Asparagus? Check out this recipe.
Blog: My father was born in a farm in Georgia. The summers were hot and the fireflies were plentiful…
It’s great that there was a man born on a farm but ultimately I just want to know about the fucking asparagus! Just like you want to get to the recipe. So suffice it to say this pepper jelly is sweet, citrusy, spicy, and just perfect on crackers, cheese, or anything else you want to put it on.
Loquat Pepper JellyDifficulty: Easy
3 lbs loquats
5 1/4 cups sugar
1 cup finely chopped jalapeño peppers, minced
10 Thai chili peppers, minced
1/4 cup lemon juice
1 cup water
1 packet SURE-JELL fruit pectin
- Wash, skin, and seed loquats.
- Place water, loquats, lemon juice, and thai peppers into a 8 qt. saucepan and cook over medium heat till very soft. Mashing the loquats as you go. Approximately 20 minutes.
- Once the loquats are cooked through remove from heat and sieve into a bowl. Press the pulp through the seive to extract as much juice as possible, discarding pulp after. You want 3 1/2 cups of juice. If you have extra you can freeze it for a second batch.
- Return juice to a clean pot and heat over medium heat.
- Add in pectin, 1/4 cup of sugar, and peppers. Mix thoroughly.
- Bring that pectin/juice mixture to a rolling boil. You want the mixture to form a boil that cannot be stirred away. Be sure to stir often to avoid any scorching or burning.
- Add the remaining 5 cups of sugar, and stir well to combine.
- Bring the mixture back to a boil, and continue boiling for 2 minute.
- Remove mixture from heat and carefully skim the mixture.
- Ladle into non reactive glass jars. If canning follow canning procedures.
- If your jelly is runny:
- First, you wait. Give the jelly 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set).
- If it still hasn’t set, it’s time to determine how much jelly needs to be recooked. You don’t want to remake more than 8 cups (4 pints) at a time.
- For every 4 cups of jelly that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
Pour the jelly into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
- Place the pot on the stove over high heat and bring the jelly to a boil.
- Cook vigorously for 5 to 10 minutes, stirring regularly. Look for signs of thickening.
- When jelly has reached the desired thickness, remove pot from heat.
- Pour jam into prepared jars. Wipe rims, apply brand new lids and screw on the same old bands.
- Re-process for canning.