Prep 30 mins
Cook 1 hr
From the Royal Gazette Newspaper in Bermuda.
- 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.
First - the comment that Lowquat pits are toxic is ridiculous! This comment should be removed from this recipe. Our Jelly turned out fantastically! After cooking the fruit, on a low simmer, for about one hour, I used an immersion blender on the mixture. I removed the Cinnamon stick before blending the fruit. We then strained the blended fluid through a wire sieve and filled five 8 ounce jars. We boiled the jars and lids to sterilize them. The finished product was then refrigerated.
WARNING! This recipe instructs you to cook some of the pits along with the loquats. But loquat pits are toxic.
Super jam. I love loquats, loquat liqueur, and the people of Bermuda. Try this jam as it is superb.