Loquat & Vanilla Jam

Pietru Furnar Posted on
Loquat & Vanilla Jam
  • Preparation: 2 Hours
  • Cooking: 90 Minutes
  • Difficulty: Medium
  • Servings: around 1 Kg
  • Cost: Medium

Ingredients

  • 2 kg loquat
  • 800 g light brown muscovado sugar
  • 3 star anise
  • 1 lemon
  • 1 vanilla pod
  • 1/2 teaspoons ground cinnamon

Preparation

  1. Loquat & Vanilla Jam
    • – wash and rinse the fruit well;
    • – remove the kernel from each loquats and transfer them to a large pot with high sides;
    • – add the sugar and the juice of the lemon;
    • – put the pot on the stove and set the heat to medium / high intensity and bring to boil;
    • – add the vanilla seeds, the star anise and the ground cinnamon and mix well;
    • – set the heat to medium intensity and continue cooking for at least 15 minutes;
    • – remove the pot from the stove and use an immersion-blender to blend the fruit (make sure to remove the star anise before you blend);
    • – put the pot back on the stove and continue cooking for another 15 minutes or until the jam reaches the desired consistency;
    • – remove the pot from the stove and pour the jam into sterilized jars;
    • – close the lids and put the jars upside down;
    • – don’t touch the jars until they will be completely cold;
    • – after, to verify if the jars sealed well, press on the lid: it should not click;
    • – sealed jars can be stored up till 6 months

     

     

Notes

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