64 FRUIT RECIPES 



RECIPES 



LOQUATS STEWED 



Loquats may be stewed when but half ripe, or when 

 fully mature, or half and half. Rub off the fuzz; remove 

 stems and seeds, or merely wipe off the fuzz and stew 

 whole, and put over a moderate fire with just a little water. 

 When partially tender sugar to taste and finish cooking. 



LOQUAT JELLY 



Preferably gather the loquats when full sized but still 

 hard and only partially turned in colour. Wash and re- 

 move blossom ends. Place on fire in cold water, barely 

 covering with water, cooking slowly as with other fruits for 

 jellies, till the pulp is very soft and the juice entirely free. 

 Drain; cook down till juice is thick and cherry-coloured, 

 when add heated sugar, pint for pint, gradually. When 

 sugar is thoroughly dissolved cook fifteen minutes, or till 

 it jells. The loquat makes a very beautiful, light-coloured, 

 tart jelly, firm but exceedingly tender and delicate, re- 

 sembling tart apple more than any other jelly. 



LOQUAT MARMALADE 



The fruit pulp left from the jelly may be put through a 

 sieve and cooked down with equal quantity of sugar till of 

 the right consistency. 



LOQUAT JAM 



Loquat jam, when made with the unripe fruit, as 

 for jelly, closely resembles the cherry in colour and is not 

 unlike it in flavour though with an individuality of its 

 own — ^perhaps richer, as well as being in fragrance and 

 flavour rather aromatic. Both the marmalade and jam 



