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Loquat Jelly without added pectin


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Loquat Jelly without added pectin

  • 4 cups loquat juice
  • 4 cups sugar

Yield: About 4 or 5 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To Prepare Juice - Select full size loquats that are still hard. Wash loquats and remove seeds and blossom ends. Place in a saucepan and barely cover with cold water. Cook slowly until pulp is very soft. Stir to prevent scorching. When fruit is soft, pour everything through a double layer of dampened cheesecloth or a damp jelly bag. Suspend the bag over a bowl or pan, using a stand or colander to hold the bag. Drain the juice without pressing or squeezing, which will cause cloudy jelly. If a fruit press is used, the juice should be restrained through a jelly bag.

To Make Jelly - Sterilize canning jars. Cook juice down until thick and cherry colored. Measure juice into a saucepot, add sugar and stir well. Boil over high heat until the temperature measures 8F above the boiling point of water (220F at sea level), or until the jelly mixture sheets from a metal spoon. (See Testing Jelly Without Added Pectin.)

Remove from heat; skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Loquat Jelly in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Making Jelly