‘Tis the season for making loquat jam!
6 cups seeded loquat quarters
6 cups seeds
1 cup water
4 cups sugar
I ounce peeled and grated gingerroot
Cut loquats into quarters, reserving the seeds.
Tie seeds in a muslin bag and combine with loquats and water in saucepan. Cook until tender.
Discard bag and add sugar and gingerroot.
Cook until thickened, stirring occasionally
Recipe is by Susan Smith and taken from Chef Fred Ming’s Island Thyme