Loquat Jam Recipe #183150
From the Royal Gazette Newspaper in Bermuda.
by Hobbyzu
1½ hours | 30 min prep
6 -10 jars
- 6 cups loquats, pitted (save some pits and cut in half)
- 6 cups sugar
- 1 cup water
- 1 cinnamon stick
- 1/2 cup bermuda gold liqueur
- Boil together the sugar, water, cinnamon stick, Bermuda Gold and fruit, along with a handful of pits for color until thickened.
- Remove cinnamon stick and rub through a sieve and cool.
- Store in very clean jars.
- Seal, label and date.
- Keeps for 2 months in the refrigerator.
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5 stars