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Loquat Jam
From Fruit recipes, 1907
Serves 8
The ripe loquats make a yellower jam, lacking the rich color but with excellent flavor.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 29. The excerpt below is the record exactly as published.
LOQUAT JAM Loquat jam, when made with the unripe fruit, as for jelly, closely resembles the cherry in colour and is not unlike it in flavour though with an individuality of its own—perhaps richer, as well as being in fragrance and flavour rather aromatic. Both the marmalade and jam THE MEDLAR AND THE LOQUAT 65 ate prettier if made from the whole, fresh fruit instead of from the jelly pulp. For the jam wash and seed the fruit, removing the blossom end and any discolouration or im- perfection. Place over the fire, barely covering with cold water and cook slowly several hours till very tender and deep red in colour. No water will be needed in addition to that first placed on the fruit as its juiciness requires reducing rather than otherwise. When cooked down add sugar in equal measure
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