Spending some one-on-one time with Petra last Tuesday was a priority for me. The plan: a nature walk through our yard and some journaling. The result: nothing in our yard is blooming! However, we had quite the discovery. Our loquat tree in our backyard is loaded with a bounty of ripe and juicy loquats. And this presented the perfect opportunity. Here I was with a free afternoon, just two children by my side (rather than the normal four), and a tree full of ripe fruit. It was time to tackle something I’ve been wanting to do more of; and that is cooking some Floridian dishes.
After taking a few moments to attempt to study and draw the loquats – which Petra had zero interest in…and also having her write a few words to describe the picture… we moved on to the picking.
So the three of us picked some loquats, cleaned them, and diced them up to make both jam and a loquat cobbler. And of course also ate them raw! I ended up using two different jam recipes over the course of the last week. They are both very good.
First, I used this loquat jam recipe.
- Wash, remove seeds, and blossom ends from whole ripe fruit. Run through food chopper and measure pulp. Barely cover with cold water. Cook until tender and deep red.
- Add 3/4 cup sugar to 1 cup of loquat pulp. Cook until thick, stirring constantly. Pour into hot sterilized jars and seal with sterilized lids. It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle.
Very simple, very easy.
Then a few days later we did some more picking, and even grabbed some off our neighbors tree. Her variety was much, much larger.
Second I tackled this very easy recipe from the Kagonof Kitchen. I loved the look of this one. The jam stayed a beautiful yellow and orange color. However, after tasting them both I will tell you can definitely taste the lemon juice in this one. But they are both very good and easy to enjoy.
I also loved this loquat crumble pie recipe. Adding cinnamon and clove to loquats really adds to the flavor (and would have also been really good in the jam). This recipe was very good and very sweet. The children helped me make it and all of us enjoyed. Some vanilla ice cream would have made it perfect.