De-seed and de-butt (pinch of flower end of the loquat after cutting in half and removing seeds) loquats. Leave skin on.
Place in pan.
Add and then simmer until tender:
Place in pan.
Add and then simmer until tender:
- cider vinegar to cover
- optional: jalapeno if you like kick
- sugar* (ballpark from 1/2 to 8 cups based on how many and how tart your loquats are)
- dash of molasses*
When tender, run through blender until smooth.
Add water if blender strains.
Adjust sugar.
Add salt to taste.
*Note: I can't keep brown sugar in our heat and humidity so I use sugar and add a dash of molasses when I need brown sugar. Believe it or not it is the same as brown sugar. In general, I prefer blackstrap molasses because it is less processed.
Add water if blender strains.
Adjust sugar.
Add salt to taste.
*Note: I can't keep brown sugar in our heat and humidity so I use sugar and add a dash of molasses when I need brown sugar. Believe it or not it is the same as brown sugar. In general, I prefer blackstrap molasses because it is less processed.
