Loquat Butter Recipe

How to Make Loquat Butter

1. Wash 2 pounds of loquats thoroughly and remove stems and seeds.
2. Cut loquats in half and place them in a large saucepan with 1/4 cup lemon juice and 1/2 cup water.
3. Add 1 lemon, halved, and 2 cinnamon sticks to the saucepan.
4. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes.
5. Carefully remove the lemon halves and cinnamon sticks from the saucepan.
6. Continue to simmer the loquat mixture over low heat until it becomes very soft and mushy (approximately 45-60 minutes). Stir occasionally to prevent sticking.
7. Carefully puree the loquat mixture using a food processor or food mill until completely smooth.
8. Transfer the puree to a heavy-bottomed saucepan. Add 2 cups of granulated sugar.
9. Stir frequently over medium-low heat for 15-20 minutes, or until the mixture thickens considerably and reaches a spreadable consistency. It should coat the back of a spoon.
10. Preheat your jars and lids in boiling water for at least 10 minutes. Ladle the hot loquat butter into the hot, sterilized jars, leaving 1/4 inch headspace.
11. Carefully wipe the rims of the jars clean. Apply lids and rings, sealing tightly.
12. Process the filled jars in a boiling water bath canner for 10 minutes, ensuring the jars are completely submerged. Allow to cool completely.