Comments on: Loquat Jelly Recipe

By: Ruthie

Ruthie — Tue, 04 Oct 2011 04:39:57 +0000

Thanks ever so for your recipe. It’s been many many years since I tasted these little fruits. They make lovely jelly,& jams. Fond childhood memories of sitting under our loquat tree and gorging out on the little fruits. So yummy! Now back to my jelly making….

By: Lynda new to cooking

Lynda new to cooking — Fri, 02 Sep 2011 04:55:09 +0000

Thanks not only for the EASY recipe but also for your replies from Derwood etc. I am moving from Sydney to Melbourne and was wondering if they would grow there. At 50plus I am wanting to grow my food. Urban foraging sounds quite exotic too after a lifetime of shopping!

By: Scrooge

Scrooge — Sun, 12 Jun 2011 22:43:39 +0000

Excellent. Ok they do seem to require more work because of their size. Taste to me is comparable to apricots. Makes great jam, jelly, and pancake syrup. Also you may be able to substitute these in recipes calling for apricots.

By: Foraging For Free Food – Mulberry Cordial – The Food Blog

Foraging For Free Food – Mulberry Cordial – The Food Blog — Sun, 07 Nov 2010 11:57:04 +0000

[...] and grab my share. Over the years, I’ve made orange and blossom cordial from a neglected shrub, loquat jelly from a randomly self-seeded tree, collected wild dandelions for hindbeh from a sidewalk, found [...]

By: my own little dust-pile » Blog Archive » Loquats: treasures in your own front yard

Mon, 03 May 2010 03:55:11 +0000

[...] hunted around for some kind of guideline as to how much sugar to add, and found this. Loquats are naturally high in pectin, like their more well-known cousin the apple, so I just [...]

By: JerzeeQuanta

JerzeeQuanta — Mon, 26 Apr 2010 19:09:36 +0000

P.S. GO ALL-WHITES!!!! We were at the game in Welly when the boys qualified for the World Cup for the 1st time in 27 years!! We also supported the All Whites here in LA last month when they had a friendly with Mexico. That game did not go well. The boys were all yelling at each other on the field. I think we counted maybe 13 other All Whites fans at the game. It was really a home match for Mexico as no announcements were made in English. Yes, there was fights all over the crowd & it was raining. Thought the rain would help the All Whites but alas they were held to no goals. We will be supported the All Whites in the World Cup in hopes a goal is scored & history will be made!!!

By: JerzeeQuanta

JerzeeQuanta — Mon, 26 Apr 2010 19:00:08 +0000

Just spent 4 months all over NZ & seen no signs of Loquats anywhere. Maybe the sheep we’re hiding them? Upon moving back to LA we were delighted to find a HUGE Loquat Tree in our backyard laden with fruit!! It is taller then our house & provides nice shade for our herb garden. We’ve since experimented making yummy Daiquiris!! We are about to start making some Jam & Chutney!! Thanks goes out to the author & to those who have left comments!!

By: Tina

Tina — Mon, 26 Apr 2010 00:14:15 +0000

we made this recipe with some variations- If you like tart fruits, loquats are wonderful…I would definitely suggest cutting out some of the sugar- (unless you have a sweet tooth). I can’t wait until we have more fruit; I am already thinking of mixing in other fruits!

By: sunedaz

sunedaz — Tue, 20 Apr 2010 20:02:41 +0000

Wow I am so hyped up over finding this blog. Just today I went out to see what the fruit tasted like on our tree here in Florida. It was sweet and jucy to my surprise. I had tried it earlier in the season but must have been too early… way sour!!!!
Now I know what I can do with all the golden very ripe fruit tomorrow
And we thought that tree was just a pretty face in the landscape!
Thanks again

By: Mary

Mary — Thu, 15 Apr 2010 13:12:34 +0000

My Mum used to buy these when they were in season! I associate loquats with warmer weather. I agree that it is not a widely eaten fruit in Australia. Maybe you could make a cold dessert with loquats and lychees? (Both are refreshing and sweet)

And thank you for reminding me what they were called, the word had slipped my mind.
.-= Mary´s last blog ..Fridayz =-.

By: Fouad

Fouad — Wed, 31 Mar 2010 03:41:09 +0000

Hi KW

Not sure where you live, but loquats are sold in Australia and they seem to have a short season. Keep an eye out for the trees even out of season and make a mental note to revisit when the time comes

By: KW

KW — Mon, 29 Mar 2010 04:49:00 +0000

This looks and sounds delicious. Sadly we don’t have a tree and I have never seen loquats for sale in a market, they probably wouldn’t transport well commercially. If I ever get my hands on more loquats than I can easily eat you can bet that I will make this.

By: Anonymous

Anonymous — Thu, 28 Jan 2010 21:53:13 +0000

What a useful blog site. Thank you for the jelly recipe – which I will try this weekend – if the loquats last that long that is. Recently collected in Feilding, Manawatu. We live in Wellington N.Z. and regard loquats only second to feijoas for heavenly taste and smell. A bit too cold in Wellington to grow these fruits, but we always grab them when we see them in places north of here, like the Manawatu or Hawkes Bay. Cheers.

By: SydneyCider

SydneyCider — Mon, 28 Dec 2009 11:22:56 +0000

Cath – thanks for your lovely comment.
Anonymous – I am glad your loquat jelly attempt was successful. Pushing the pulp through would be good flavour wise I guess, but it might result in a cloudy jelly. With jellies, you generally aim for clarity rather than cloudiness, but, who cares as long as it tastes right, right?

By: Anonymous

Anonymous — Mon, 21 Dec 2009 13:02:16 +0000

We have a loquat tree in our backyard and this year had a decent crop, thanks to some rain and our new dog keeping the possums at bay!

Searching for a recipe to use them in, I found your fantastic tribute to the (widely unloved) loquat and object of my quest: your wonderful jelly recipe. Not being much of a cook and never having previously made jams or jellies – I followed it as written, and the result was fantastic! I pushed a fair bit of pulp through the sieve (not sure if you're meant to do this) but the result was a lovely textured jelly with "body". Thanks for this SydneyCider – we already loved our loquat tree for the dense shade that provides relief from the western sun and a true retreat in our small backyard.
Now we have another reason to love it!

By: Anonymous

Anonymous — Wed, 09 Dec 2009 00:11:05 +0000

I just discovered your wonderful blog while looking for loquat recipes, thank you! I didn't realise that loquats were so prolific in Lebanon and it has inspired me to skoot some down to my leb nieghbour in the city. we live in country vic and our loquats are just coming into fruit now, thanks to the crows yesterday they alerted me to the fact that they were ripe and ready to go! we often seem to miss the boat but luckily we have a big basket full sitting on the kitchen table. 5 years of drought have taken a toll on the loquat crop but this year we have been blessed with good rainfall. I am also keen to hear how Suzy J's chutney turned out I think the flavours of loquats would really well in a spicy chutney. thanks again SydneyCider for your evocative reminicences of the loquats of your youth. cath

By: SydneyCider

SydneyCider — Thu, 03 Dec 2009 03:35:05 +0000

sorry all about the late reply

anonymous: I hope you managed to pick some fruit. did you try to do anything with them?

susy j: how did the chutney turn out?

derwood: our lebanese trees have big seeds as well. my guess is that the Picton tree is too young to produce mature seeds. We'll see next year. As for different cultivars, I have seen different trees in the same orchard yield fruit with different colour, size and flavour. I am not too familiar with the names of the cultivars though

By: derwood

derwood — Fri, 20 Nov 2009 05:22:11 +0000

Hi,

I was midway through experimenting with my first batch of loquat jelly when i found your site…beautiful pictures! My loquats have much bigger seeds, they all seem to here in Melb. They sell them at the local grocer but a different shape to all the ones growing naturally around the place. Do you know of different cultivars?

By: Anonymous

Anonymous — Mon, 16 Nov 2009 01:48:42 +0000

Oh thank you so much. I have a tree laden with fruit and we made the most yummy chutney with them a few years ago but I was keen to make a jelly this year. Once I have strained the liquid and removed the pips I am hoping I can make a curry chutney with the pulp.I will let you know how that goes.
Susy J

By: Anonymous

Anonymous — Thu, 12 Nov 2009 12:12:25 +0000

Wow... I used to eat loquats when I was a kid too off my auntie's tree, but I never knew what they were. Upon moving into a new rental house just after Easter, I had no idea that out the front is a magnificent loquat tree until the fruit started to appear and ripen. The tree is about 3-4m tall and is in East Melbourne; and has tons of fruit on it.
They are starting to go a nice orange now and I can't wait to make this recipe.
After doing some research, I think the tree must have been planted over 25 years ago, as the fruit is not very sweet and the seeds are quite large. I have had various neighbours (particularly Chinese neighbours) picking bags of fruit, but there plenty there. I just have to make sure I pick them before the birds and possums obliterate them. =)

Adrian.