Introduction: Loquat Marmalade
If you live on the West Coast, you've probably seen these delicious orangey yellow fruit hanging on trees around your neighborhood. Originating from East Asia, loquats are delicious, tangy fruits.
BE CAREFUL! Do not eat or cook the seeds, as they are toxic!
5 lbs fresh picked loquats
3/4 C. Dried fruit (I used cranberry for color)
4 C. Sugar
1.5 boxes pectin
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Pick 5 Pounds of Loquats (June-July Only!)
Step 2: Wash and Pit the Loquats
Wash and Pit the loquats, removing the flower end and the seed. Compost the non-usable parts (the seeds are toxic!).
Step 3: Simmer Down
Put the pitted loquats in a pot, barely cover with water. Bring to a boil and cook at a simmer for 15 minutes or until loquats are all squishy and flavorless.
Step 4: Filter Out Chunks, and Turn to Goo
Strain out the loquats solids and compost them. Add the chopped up dried fruit, the cup and a half of pectin and the four cups of sugar. Bring to a rolling boil (stirring constantly) for 2-5 minutes.
Step 5: Put Into Jars
Put into jars and stick in the fridge, if you don't want to can it. Marmalade will stay fresh for a month or so.
If you want to can it, put the goo into hot, sterile jars, and can using low-acid protocol.