Well, yesterday I picked the entire crop of Loquat, aka Japanese plums
to some. The whole crop off my four foot tall tree weighed 1.25 lbs. I
went through the laborious process of making jam from them. Involves
washing the fruit, scalding it, peeling them, getting the large seeds
and the seed capsule out and then making jam from what's left, which is
not a whole lot out of 1.25 lbs.

Anyhoo, ended up with a half pint jar and a half of a half pint jar, one
of them little bitty jars that Barb is fond of for gifts. Stuff tastes
pretty good but I would hate to clean 20 lbs of them, would take the
whole blooming day. Wife says it tastes sorta like pineapple but it
doesn't to me.

The Bruce plum tree (a REAL Japanese plum) is loaded with blooms but the
pluot, once again, only had a few blooms and none set fruit. The Bruce
is the pollenator for the pluot but so far they aren't having any fun.
The Flordaglo peach is also loaded with blooms but I expected that. The
Ponderosa lemon is blooming, setting fruit, and has fruit from walnut
sized up to about 1.5 lbs but that's its nature. The Kieffer pear didn't
have many blooms this year but I didn't expect many as I pruned about 3
feet out of the top to keep it at 10 feet or below and also took a lot
of water sprouts off of it.

We've almost got the prospective thornless blackberry bed ready, just
need to Roundup the tasteless Dorman raspberries once more plus hit the
Jerusalem artichokes again. Then it will be time to dig up the dead
stuff, any that's still living, put in the backstop that will keep our
rather steep backyard from moving over to the neighbors and then amend
the soil greatly before we can plant, may be another year yet as I am
still unable to do any heavy work.

George

George Shirley wrote:
> Well, yesterday I picked the entire crop of Loquat, aka Japanese plums
> to some. The whole crop off my four foot tall tree weighed 1.25 lbs. I
> went through the laborious process of making jam from them. Involves
> washing the fruit, scalding it, peeling them, getting the large seeds
> and the seed capsule out and then making jam from what's left, which is
> not a whole lot out of 1.25 lbs.
>
> Anyhoo, ended up with a half pint jar and a half of a half pint jar, one
> of them little bitty jars that Barb is fond of for gifts. Stuff tastes
> pretty good but I would hate to clean 20 lbs of them, would take the
> whole blooming day. Wife says it tastes sorta like pineapple but it
> doesn't to me.
>
> The Bruce plum tree (a REAL Japanese plum) is loaded with blooms but the
> pluot, once again, only had a few blooms and none set fruit. The Bruce
> is the pollenator for the pluot but so far they aren't having any fun.
> The Flordaglo peach is also loaded with blooms but I expected that. The
> Ponderosa lemon is blooming, setting fruit, and has fruit from walnut
> sized up to about 1.5 lbs but that's its nature. The Kieffer pear didn't
> have many blooms this year but I didn't expect many as I pruned about 3
> feet out of the top to keep it at 10 feet or below and also took a lot
> of water sprouts off of it.
>
> We've almost got the prospective thornless blackberry bed ready, just
> need to Roundup the tasteless Dorman raspberries once more plus hit the
> Jerusalem artichokes again. Then it will be time to dig up the dead
> stuff, any that's still living, put in the backstop that will keep our
> rather steep backyard from moving over to the neighbors and then amend
> the soil greatly before we can plant, may be another year yet as I am
> still unable to do any heavy work.
>
> George
>
In 1955 we had a loquat in our back yard. As a child I always ate them
raw. I decided to make jam, but had no idea how much pectin they had.
Anyhow, boiled equal parts of fruit ( I don't think that I peeled them,
did of course take out the beautiful fitted seeds) and sugar. Didn't
know about how to test for doneness or set, so just kept cooking. I
finally poured the beautiful stuff into a jar, it set into rock hard
candy, so I never could get it out, b ut the light was pretty coming
through it. I've never had another chance, though I read that they are
a high pectin fruit.
Ellen

ellen wickberg wrote:

> George Shirley wrote:
>
>> Well, yesterday I picked the entire crop of Loquat, aka Japanese plums
>> to some. The whole crop off my four foot tall tree weighed 1.25 lbs. I
>> went through the laborious process of making jam from them. Involves
>> washing the fruit, scalding it, peeling them, getting the large seeds
>> and the seed capsule out and then making jam from what's left, which
>> is not a whole lot out of 1.25 lbs.
>>
>> Anyhoo, ended up with a half pint jar and a half of a half pint jar,
>> one of them little bitty jars that Barb is fond of for gifts. Stuff
>> tastes pretty good but I would hate to clean 20 lbs of them, would
>> take the whole blooming day. Wife says it tastes sorta like pineapple
>> but it doesn't to me.
>>
>> The Bruce plum tree (a REAL Japanese plum) is loaded with blooms but
>> the pluot, once again, only had a few blooms and none set fruit. The
>> Bruce is the pollenator for the pluot but so far they aren't having
>> any fun. The Flordaglo peach is also loaded with blooms but I expected
>> that. The Ponderosa lemon is blooming, setting fruit, and has fruit
>> from walnut sized up to about 1.5 lbs but that's its nature. The
>> Kieffer pear didn't have many blooms this year but I didn't expect
>> many as I pruned about 3 feet out of the top to keep it at 10 feet or
>> below and also took a lot of water sprouts off of it.
>>
>> We've almost got the prospective thornless blackberry bed ready, just
>> need to Roundup the tasteless Dorman raspberries once more plus hit
>> the Jerusalem artichokes again. Then it will be time to dig up the
>> dead stuff, any that's still living, put in the backstop that will
>> keep our rather steep backyard from moving over to the neighbors and
>> then amend the soil greatly before we can plant, may be another year
>> yet as I am still unable to do any heavy work.
>>
>> George
>>
> In 1955 we had a loquat in our back yard. As a child I always ate them
> raw. I decided to make jam, but had no idea how much pectin they had.
> Anyhow, boiled equal parts of fruit ( I don't think that I peeled them,
> did of course take out the beautiful fitted seeds) and sugar. Didn't
> know about how to test for doneness or set, so just kept cooking. I
> finally poured the beautiful stuff into a jar, it set into rock hard
> candy, so I never could get it out, b ut the light was pretty coming
> through it. I've never had another chance, though I read that they are
> a high pectin fruit.
> Ellen

I had not read they were high in pectin so I cooked them like I would a
marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
sheeting off the stirring spoon and set up almost immediately. Tomorrow
I will open that little tiny jar and see how it is on whole wheat toast.

I tried to eat on raw and it didn't taste good to me.

George

George Shirley wrote:
> ellen wickberg wrote:
>
>> George Shirley wrote:
>>
>>> Well, yesterday I picked the entire crop of Loquat, aka Japanese
>>> plums to some. The whole crop off my four foot tall tree weighed 1.25
>>> lbs. I went through the laborious process of making jam from them.
>>> Involves washing the fruit, scalding it, peeling them, getting the
>>> large seeds and the seed capsule out and then making jam from what's
>>> left, which is not a whole lot out of 1.25 lbs.
>>>
>>> Anyhoo, ended up with a half pint jar and a half of a half pint jar,
>>> one of them little bitty jars that Barb is fond of for gifts. Stuff
>>> tastes pretty good but I would hate to clean 20 lbs of them, would
>>> take the whole blooming day. Wife says it tastes sorta like pineapple
>>> but it doesn't to me.
>>>
>>> The Bruce plum tree (a REAL Japanese plum) is loaded with blooms but
>>> the pluot, once again, only had a few blooms and none set fruit. The
>>> Bruce is the pollenator for the pluot but so far they aren't having
>>> any fun. The Flordaglo peach is also loaded with blooms but I
>>> expected that. The Ponderosa lemon is blooming, setting fruit, and
>>> has fruit from walnut sized up to about 1.5 lbs but that's its
>>> nature. The Kieffer pear didn't have many blooms this year but I
>>> didn't expect many as I pruned about 3 feet out of the top to keep it
>>> at 10 feet or below and also took a lot of water sprouts off of it.
>>>
>>> We've almost got the prospective thornless blackberry bed ready, just
>>> need to Roundup the tasteless Dorman raspberries once more plus hit
>>> the Jerusalem artichokes again. Then it will be time to dig up the
>>> dead stuff, any that's still living, put in the backstop that will
>>> keep our rather steep backyard from moving over to the neighbors and
>>> then amend the soil greatly before we can plant, may be another year
>>> yet as I am still unable to do any heavy work.
>>>
>>> George
>>>
>> In 1955 we had a loquat in our back yard. As a child I always ate
>> them raw. I decided to make jam, but had no idea how much pectin they
>> had. Anyhow, boiled equal parts of fruit ( I don't think that I peeled
>> them, did of course take out the beautiful fitted seeds) and sugar.
>> Didn't know about how to test for doneness or set, so just kept
>> cooking. I finally poured the beautiful stuff into a jar, it set into
>> rock hard candy, so I never could get it out, b ut the light was
>> pretty coming through it. I've never had another chance, though I
>> read that they are a high pectin fruit.
>> Ellen
>
>
> I had not read they were high in pectin so I cooked them like I would a
> marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
> sheeting off the stirring spoon and set up almost immediately. Tomorrow
> I will open that little tiny jar and see how it is on whole wheat toast.
>
> I tried to eat on raw and it didn't taste good to me.
>
> George
>
you probably have to start eating them when you are a kid. The seeds
are also fascinating since they fit together the way castor seeds do.
Ellen

In article >, George
Shirley > wrote:

> I had not read they were high in pectin so I cooked them like I would a
> marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
> sheeting off the stirring spoon and set up almost immediately.

You meant 222, right? Not 232F.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, George
Shirley > wrote:

> I had not read they were high in pectin so I cooked them like I would a
> marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
> sheeting off the stirring spoon and set up almost immediately.

You meant 222, right? Not 232F.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

ellen wickberg wrote:
> George Shirley wrote:
>
>> ellen wickberg wrote:
>>
>>> George Shirley wrote:
>>>
>>>> Well, yesterday I picked the entire crop of Loquat, aka Japanese
>>>> plums to some. The whole crop off my four foot tall tree weighed
>>>> 1.25 lbs. I went through the laborious process of making jam from
>>>> them. Involves washing the fruit, scalding it, peeling them, getting
>>>> the large seeds and the seed capsule out and then making jam from
>>>> what's left, which is not a whole lot out of 1.25 lbs.
>>>>
>>>> Anyhoo, ended up with a half pint jar and a half of a half pint jar,
>>>> one of them little bitty jars that Barb is fond of for gifts. Stuff
>>>> tastes pretty good but I would hate to clean 20 lbs of them, would
>>>> take the whole blooming day. Wife says it tastes sorta like
>>>> pineapple but it doesn't to me.
>>>>
>>>> The Bruce plum tree (a REAL Japanese plum) is loaded with blooms but
>>>> the pluot, once again, only had a few blooms and none set fruit. The
>>>> Bruce is the pollenator for the pluot but so far they aren't having
>>>> any fun. The Flordaglo peach is also loaded with blooms but I
>>>> expected that. The Ponderosa lemon is blooming, setting fruit, and
>>>> has fruit from walnut sized up to about 1.5 lbs but that's its
>>>> nature. The Kieffer pear didn't have many blooms this year but I
>>>> didn't expect many as I pruned about 3 feet out of the top to keep
>>>> it at 10 feet or below and also took a lot of water sprouts off of it.
>>>>
>>>> We've almost got the prospective thornless blackberry bed ready,
>>>> just need to Roundup the tasteless Dorman raspberries once more plus
>>>> hit the Jerusalem artichokes again. Then it will be time to dig up
>>>> the dead stuff, any that's still living, put in the backstop that
>>>> will keep our rather steep backyard from moving over to the
>>>> neighbors and then amend the soil greatly before we can plant, may
>>>> be another year yet as I am still unable to do any heavy work.
>>>>
>>>> George
>>>>
>>> In 1955 we had a loquat in our back yard. As a child I always ate
>>> them raw. I decided to make jam, but had no idea how much pectin
>>> they had. Anyhow, boiled equal parts of fruit ( I don't think that I
>>> peeled them, did of course take out the beautiful fitted seeds) and
>>> sugar. Didn't know about how to test for doneness or set, so just
>>> kept cooking. I finally poured the beautiful stuff into a jar, it
>>> set into rock hard candy, so I never could get it out, b ut the light
>>> was pretty coming through it. I've never had another chance, though
>>> I read that they are a high pectin fruit.
>>> Ellen
>>
>>
>>
>> I had not read they were high in pectin so I cooked them like I would
>> a marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
>> sheeting off the stirring spoon and set up almost immediately.
>> Tomorrow I will open that little tiny jar and see how it is on whole
>> wheat toast.
>>
>> I tried to eat on raw and it didn't taste good to me.
>>
>> George
>>
> you probably have to start eating them when you are a kid. The seeds
> are also fascinating since they fit together the way castor seeds do.
> Ellen

Most of these had three seeds to the fruit, fitting together as you
noted, others only had one large seed. I've been doing some reading on
them since and there are varieties available that have small seeds and
large fruit giving you a larger yield per fruit. I might try buying one
of those as the one I have I grew from a seed off a fruit out of the
backyard of a rental house my son lived in several years ago.

George

Melba's Jammin' wrote:

> In article >, George
> Shirley > wrote:
>
>
>>I had not read they were high in pectin so I cooked them like I would a
>>marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
>>sheeting off the stirring spoon and set up almost immediately.
>
>
> You meant 222, right? Not 232F.

Yup, had another brain fart today and haven't been thinking straight
since. Thanks for the correction.

George

Melba's Jammin' wrote:

> In article >, George
> Shirley > wrote:
>
>
>>I had not read they were high in pectin so I cooked them like I would a
>>marmalade, shooting for maybe 232F. Shucks, at 220F the stuff was
>>sheeting off the stirring spoon and set up almost immediately.
>
>
> You meant 222, right? Not 232F.

Yup, had another brain fart today and haven't been thinking straight
since. Thanks for the correction.

George

il Sun, 10 Apr 2005 12:45:25 -0500, George Shirley wrote:

> Well, yesterday I picked the entire crop of Loquat, aka Japanese plums
> to some. The whole crop off my four foot tall tree weighed 1.25 lbs. I
> went through the laborious process of making jam from them. Involves
> washing the fruit, scalding it, peeling them, getting the large seeds
> and the seed capsule out and then making jam from what's left, which is
> not a whole lot out of 1.25 lbs.
>
> Anyhoo, ended up with a half pint jar and a half of a half pint jar, one
> of them little bitty jars that Barb is fond of for gifts. Stuff tastes
> pretty good but I would hate to clean 20 lbs of them, would take the
> whole blooming day. Wife says it tastes sorta like pineapple but it
> doesn't to me.

Why go to all that trouble? My locquat jelly recipe just says to
deseed and chop. It says if a few seeds are added it adds an almondy
flavour as well. Then all you do is strain out the plant material to
have a jelly. If I can avoid unneccesary work I will, and blanching
and peeling sounds like it in spades.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]