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Loquat Jam
Pantry American

Loquat Jam

4.5

Prep
25 min
Cook
40 min
Total
305 min

Instructions

  1. 1 Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
  2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a couple of small plates in the freezer.
  3. 3 Bring loquats-sugar mixture to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
  4. 4 Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return to the stove and bring to a boil. Stir in lemon juice and remove from heat.
  5. 5 Test to make sure jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil, reduce heat, simmer for 5 minutes more, then test again.
  6. 6 Ladle hot jam into the sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Allow to cool to room temperature and store in the refrigerator.

By Diana Moutsopoulos

Loquat Chicken
Dinner Asian

Loquat Chicken

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
  2. 2 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
  3. 3 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
  4. 4 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
  5. 5 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.

By dalcazar

Loquat Crumble
Dessert American

Loquat Crumble

5.0

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
  2. 2 Whisk together sugar and cornstarch in a bowl and pour over simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Heat a 9-inch cast-iron skillet in the oven for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
  5. 5 Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles a coarse meal. Sprinkle mixture over loquat filling.
  6. 6 Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.

By Kristen Schirmer