Loquat Jam (Doçe de Nêsperas)

Some one was kind enough to bring me some Loquats, this weekend. I had mentioned I wanted to make some jam, but sadly our three Loquat trees growing in the backyard, are still to young to bear fruit. So my dear sweet friend came to the rescue. These fruit trees grow abundantly all over the island, and sadly, most people do not take advantage of the fact that you can do so many things with the little orange fruit. Jams, jellies, cakes, tarts, even cordial and liqueur. There is something so wonderful, about opening up a jar of jam, in the middle of winter, when there are no summer fruits to be found. Like a secret treasure that is all your own. I also think jams make wonderful gifts, this past christmas, almost everyone on our christmas list received a lovely little jar of jam.

When  I make jam,  I follow a basic fruit jam recipe, which is : 1 cup of fruit for 1 cup of sugar
I use this ratio  all the time when making jam. I have also found a secret weapon, my hand emersion blender, a lifesaver. I no longer peel any of the fruits (the skins are where the pectin is), I boil the fruit and sugar, blend with the hand blender, pass through a sieve (yes this is an extra step, but it sure beats peeling, small fruits), return to the pot, boil, and place in jars.

For the jars, I just recycle all my jars we may use, and have friends save me their jars as well, I run them through the dish washer, and the day I make jam, I boil them in a big pot, lids as well until , it's time to use them.

So how do you know when the jam is ready, I use a very cold plate . Before I start, I place a little plate in the freezer, when it's testing time, I place some jam on the plate, wait till it cools off, and run my finger through it, if it stays, separated, the jam is ready, if not you must boil the jam some more.


1 cup sugar to 1 cup fruit, and  I like to add cinnamon sticks

place fruit and sugar into pot, bring to boil

first boil, about 10 minutes,or when  fruit looks soft

remove from heat

and blend it all up

pulp all blended

pour through sieve

all of the skins

return to pot, add cinnamon sticks, and bring to boil again (about 15 mins)

after about 15 minutes,remove plate from the freezer and
 do plate check (remove pot from heat)

let cool for a bit, then run finger through it, this one was ready first try

get your jars ready, add the cinnamon sticks you have boiled

and pour into jars ( I finally bought a jam funnel)

once filled turn jars upside down- about 3 minutes

flip right side up ( this helps seal the jars) you will hear the lids pop
and allow jars to cool, best over night

some for tasting

and some for sharing

Basic Fruit Jam

1 cup washed, sliced fruit

1 cup sugar for every cup of fruit

cinniamon sticks (optional)

(its best not to work with more than 4 Cups of fruit, it makes it easier to get the mixture to jam)



  1. Sabe tão bem fazermos as nossas próprias compotas! Para mim, é quase uma terapia. Este fim de semana, fiz de morangos. Só que eu aldrabo um bocado, uso as máquinas, que fazem parte do trabalho. Gostei da tua explicação pormenorizada e das "dicas". Um beijinho

  2. Tambem tem de morangos para fazer, estou guardando todos os dias, morangos da nossa horta, para este fim de semana, já deve ter que chegue, para fazer ums frasquinhos de doçe....jinhos e obrigada pelo a visita :)

  3. Hello Azorean Gal!
    This is my first trip to your blog, and I must say that I am rendered at what I have seen and read so far (specially the story of your dear angel, who is in heaven) I am just around the corner at receitas ao desafio and will continue to visit you if you don't mind, of course.

  4. Rosa obrigada pelo a sua visita, e palavras simpaticas, volta sempre que quiseres :) Diana

  5. Bom dia Diana! As tuas postagens enchem-me os olhos! Fico deliciada com a tua dedicação!


Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

Baking with a friend......Donas Amélias

Lapas Grelhadas- Grilled Limpets