Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
210.497.3760
nursery@milbergersa.com
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
|
BeveragesBreads
and Cereals Condiments
Desserts Herbs Jellies
and Preserves
Main Dishes Salads
and Dressings Side
Dishes
Snacks Soups Sugar
Free
LOQUAT JAM
5 cups loquats
1 box fruit pectin
7 cups sugar
Wash fruit well. Cut off both ends and remove seeds if desired.
Place fruit in a saucepan with a small amount of water. Cook
slowly and mash with a potato masher occasionally until well
done. Stir occasionally to prevent sticking. Add the pectin
to the fruit and stir well. Let the mixture come to a rolling
boil stirring occasionally to prevent sticking. Add sugar and
boil to a rolling boil for 1 minute.
LOQUAT JELLY
Wash loquats and remove seeds. Place in saucepan and add enough
water to barely cover fruit. Cook gently for 10 to 15 minutes,
then strain through jelly bag or four layers of cheese cloth.
(For greater yield of juice, twist the two ends of the bag in
opposite direction until most of the juice is extracted. Then,
strain through clean cheese cloth or jelly bag, but do not squeeze
or press.) Add the pectin to the juice and stir well. Let the
mixture come to a rolling boil stirring occasionally to prevent
sticking. Add sugar and bring to a rolling boil for 1 minute.
Use three cups juice to two cups sugar (this makes a tart jelly).
Skim and pour boiling hot into jelly glasses, cool a sample
of the jelly to insure that it will harden. If not, an additional
box of pectin may have to be added and the jelly boiled again.
Seal and when jars are cold, test for seal.
|
|