Loquat trees grow fruit in huge abundance and this Loquat and Chilli jam is a delicious preserve to go on a platter. Choose your level of heat by adding or removing seeds and using mild or spicey chilli varieties.
Loquat and Chilli Jam
Yield:
1 small Jar
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Sweet and spicey Chilli jam that is great for serving on platters.
Ingredients
- 1 cup chopped Red Chillies (approx 6 large whole chilli)
- 1 cup chopped Loquats
- 1/2 cup of Vinegar
- 1/2 cup of Sugar
- 1/4 tsp Salt
- 1cm cube of fresh Ginger
Instructions
- Wash the Loquats and remove the seeds including the seed membrane. Cut the hard end pieces off and dice them into small pieces.
- Place the Loquats in a saucepan with the sugar and mix to combine allow to sit while you prepare the Chillies.
- Chop the Chilli and remove the seeds. Keep them to the side as you can add them extra if you want to increase the heat later. Dice into small pieces or use a food processor.
- Peel the ginger and finely dice.
- Add the chillies, vinegar, salt and ginger to the saucepan and turn on a low heat. Cover and allow to lightly simmer for 20-30minutes. Keep an eye on it so that the mixture doesn't burn or get too thick. Add a 1/4 cup of water if it does start to clump together or stick to the bottom. Once the chilli and loquats have softened taste and add extra chilli seeds if you like.
- Spoon the hot mixture into a sterilized small preserving jar. Invert for 5 minutes to help the seal. Allow to cool. Store in the refrigerator and use within 2 months.
Notes
If it is too sweet add a splash more vinegar or a pinch of salt.
This Chilli Jam is quite spicey so I did not add any seeds. If you want it to be more mild add more loquats and less Chilli.
I used large red Cayenne Chillies.
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