Did you know my jam scored 10 out 10? PAM'S LOQUAT JAM RECIPE 1 Jug Ripe Loquats 1/2 Jug Sugar 1/4 Jug Water Remove the seeds and the dark parts from the Loquats Put in a pot together with sugar and water Put on fire and let it simmer for about 30 minutes Once liquid has reduced, blend it Return the mixture to your sufurias Simmer till it turns into a thick syrup Remove from the heat and pour into glass jars Let it cool and it will thicken even more Ready to use on your bread especially toast |

Buy a loquat tree to grow at home: https://bit.ly/2xmfau0 There are few fruit trees more slept on than the humble loquat, or Eriobotrya japonica. It's commonly grown as a landscaping plant here in my home town of San Diego (Zone 10b), but it can be cultivated from zones 7-10 as a fruit tree, and below that as an ornamental. There are a ton of loquat benefits, but I love growing them simply to eat - they taste like a tropical peach and are even better when dehydrated and mixed into a trail mix. Y

Join us as we explore the traditional method of making loquat paste from the delicious Eriobotrya japonica. This large evergreen shrub, native to south-central China, produces sweet yellow fruit cherished for its unique flavor. In this video, we'll guide you through the step-by-step process of crafting loquat paste, perfect for enjoying on its own or using in various recipes. Discover the rich history and culinary potential of this ornamental plant, and learn how you can bring a taste of traditi

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