I've never had success making jelly. The recipes tend to be very vague
about how much pectin to use. They usually say to use "a box" of pectin,
how ever much that is. I've seen recipes that call for a little lemon
juice, but I've read that the acid in foods like acid or pineapple will
inhibit the gelitinization, so I would prefer to avoid making all my jellies
taste like lemons. I have a nearly unlimited supply of loquats that are
beginning to overmature. and I want to make some nice loquat jelly from
them.

Any excellent recipes for loquat jelly out there? Should I use liquid or
powdered pectin?

Thanks.

Hey Rich,
have you ever tried making Fruit Leather? I've used Peaches, Plums.
I've never had a loquat not sure what the texture is...
the Recipe is from the LA Times Cookbook from about 15 years ago. Here
ya go!

Yield: 3 sheets
10 lg Fully ripe peaches
1 c Sugar

Peel and slice peaches to measure 10 cups. Put peaches in large
saucepan. Add sugar and bring mixture to boil, stirring until sugar is
dissolved. Working in batches, pour mixture into blender or food
processor and puree. Cool to lukewarm. Meanwhile, prepare smooth, level
drying surface in full sunlight. Cover baking sheets, jelly-roll pans
or other flat surfaces with plastic wrap. Pour peach puree onto
prepared surface, spread to 18-inch thickness and let dry in sunlight.
Cover with screen to avoid insects. Drying may take 20 to 24 hours.
Bring puree inside at end of day and finish drying second day. Or set
sheets of fruit in baking pans in oven at 150F and leave door open.
Fruit is dry when puree can be peeled off plastic easily. For storing,
roll up leather with plastic wrap. Wrap in more plastic wrap and seal
tightly. Leather will keep at room temperature about 1 month, in
refrigerator about 4 months or 1 year in freezer. Tear or cut into
strips to eat. Note: Other fresh fruits in season, such as
strawberries, plums, apricots and pears, may be substituted for the
peaches. Compatible combinations of fruits also may substituted for a
single fruit. Makes about 3 (15- x 10-in) sheets

"Rich Hollenbeck" > wrote in message
news:ACmdg.9841$qn2.8408@trnddc04...
> I've never had success making jelly. The recipes tend to be very vague
> about how much pectin to use. They usually say to use "a box" of pectin,
> how ever much that is. I've seen recipes that call for a little lemon
> juice, but I've read that the acid in foods like acid or pineapple will
> inhibit the gelitinization, so I would prefer to avoid making all my
> jellies taste like lemons. I have a nearly unlimited supply of loquats
> that are beginning to overmature. and I want to make some nice loquat
> jelly from them.

Powdered pectin in the US comes in boxes; liquid pectin comes in pouches. A
box is a standardized amount -- that is, all brands come in the same size
box. I've never seen a recipe that called for powdered pectin that
specified a quantity other than a box.

Pectin is not the same thing as gelatin -- while the enzymes in fresh
pineapple will prevent gelatin from firming up, I'm not aware of any fruit
that prevents pectin from firming up. In fact, lemon peels are high in
pectin. (In case you're interested -- pectin is made from fruit; gelatin is
[usually, anyway] an animal byproduct.)

Not all jellies need added pectin -- some fruits (green apples, for example)
are naturally high in pectin. The packaged product does make it easy to be
sure your jelly will set.

Unless you use a pectin specifically formulated for making reduced sugar or
no sugar jelly, you need to be sure to add the right amount of sugar for the
amount of fruit juice you are using. Failure to use enough sugar will
prevent your jelly from firming up.

Jellies are frequently processed to be shelf-stable. This is done by
Boiling Water Bath processing. (There is an insert in the box of pectin
that gives directions for doing this.) Although the addition of lemon juice
is usually to make the jelly taste better, it's possible that it is needed
in some recipes to make the jelly acidic enough to be safely BWB processed.
>
> Any excellent recipes for loquat jelly out there? Should I use liquid or
> powdered pectin?

Sorry, I've never worked with loquats so I have no idea. Try posting to
rec.foods.preserving.

Anny

Anny Middon wrote:
> "Rich Hollenbeck" > wrote in message
> news:ACmdg.9841$qn2.8408@trnddc04...
>> I've never had success making jelly. The recipes tend to be very vague
>> about how much pectin to use. They usually say to use "a box" of pectin,
>> how ever much that is. I've seen recipes that call for a little lemon
>> juice, but I've read that the acid in foods like acid or pineapple will
>> inhibit the gelitinization, so I would prefer to avoid making all my
>> jellies taste like lemons. I have a nearly unlimited supply of loquats
>> that are beginning to overmature. and I want to make some nice loquat
>> jelly from them.
>
> Powdered pectin in the US comes in boxes; liquid pectin comes in pouches. A
> box is a standardized amount -- that is, all brands come in the same size
> box. I've never seen a recipe that called for powdered pectin that
> specified a quantity other than a box.
>
> Pectin is not the same thing as gelatin -- while the enzymes in fresh
> pineapple will prevent gelatin from firming up, I'm not aware of any fruit
> that prevents pectin from firming up. In fact, lemon peels are high in
> pectin. (In case you're interested -- pectin is made from fruit; gelatin is
> [usually, anyway] an animal byproduct.)
>
> Not all jellies need added pectin -- some fruits (green apples, for example)
> are naturally high in pectin. The packaged product does make it easy to be
> sure your jelly will set.
>
> Unless you use a pectin specifically formulated for making reduced sugar or
> no sugar jelly, you need to be sure to add the right amount of sugar for the
> amount of fruit juice you are using. Failure to use enough sugar will
> prevent your jelly from firming up.
>
> Jellies are frequently processed to be shelf-stable. This is done by
> Boiling Water Bath processing. (There is an insert in the box of pectin
> that gives directions for doing this.) Although the addition of lemon juice
> is usually to make the jelly taste better, it's possible that it is needed
> in some recipes to make the jelly acidic enough to be safely BWB processed.
>> Any excellent recipes for loquat jelly out there? Should I use liquid or
>> powdered pectin?
>
> Sorry, I've never worked with loquats so I have no idea. Try posting to
> rec.foods.preserving.
>
> Anny
>
>


Loquats are high in natural pectin, as long as they are not dead-ripe.
You can make loquat jelly without additional pectin, but I'd make a
recipe that used added pactin -- because they are high in pectin, you
will be able to make quite a lot with one package of commercial pectin.

I'll bet George Shirley (at rec.food.preserving) has worked with loquats
before, but alas his computer is dead and he's been offline for a couple
of weeks. Post in r.f.p anyway and maybe someone else can help.

Best regards,
Bob

In article <ACmdg.9841$qn2.8408@trnddc04>,
"Rich Hollenbeck" > wrote:

> I've never had success making jelly. The recipes tend to be very vague
> about how much pectin to use. They usually say to use "a box" of pectin,
> how ever much that is. I've seen recipes that call for a little lemon
> juice, but I've read that the acid in foods like acid or pineapple will
> inhibit the gelitinization, so I would prefer to avoid making all my jellies
> taste like lemons. I have a nearly unlimited supply of loquats that are
> beginning to overmature. and I want to make some nice loquat jelly from
> them.
>
> Any excellent recipes for loquat jelly out there? Should I use liquid or
> powdered pectin?
>
> Thanks.

Sounds like loquat jelly can be made without added pectin.
Ask at rec.food.preserving

http://www.uga.edu/nchfp/how/can_07/loquat_jelly.html

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."