Making Jams and Jellies
without added pectin
- 4 cups loquat juice
- 4 cups sugar
Yield: About 4 or 5 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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
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 8°F above the boiling point of water (220°F
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 ¼ 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
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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