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).
I’m not sure why we don’t do this in Punjab, but at least I’ve learnt from my mistakes. 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.
20 servings per container
- Amount Per ServingCalories248
- % Daily Value *
- Total Fat
- Saturated Fat 0.1g 1%
- Sodium 4mg 1%
- Potassium 277mg 8%
- Total Carbohydrate
- Dietary Fiber 1.7g 7%
- Sugars 53.9g
- Protein 0.9g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.