Loquat Pepper Jelly

Directions

• Wash, skin, and seed loquats.
• Place water, loquats, lemon juice, and thai peppers into a 8 qt. saucepan and cook over medium heat till very soft. Mashing the loquats as you go. Approximately 20 minutes.
• Once the loquats are cooked through remove from heat and sieve into a bowl. Press the pulp through the sieve (or food mill) to extract as much juice as possible, discarding pulp after. You want 3 1/2 cups of juice. If you have extra you can freeze it for a second batch.
• Return juice to a clean pot and heat over medium heat.
• Add in pectin, 1/4 cup of sugar, and Serrano peppers. Mix thoroughly.
• Bring that pectin/juice mixture to a rolling boil. You want the mixture to form a boil that cannot be stirred away. Be sure to stir often to avoid any scorching or burning.
• Add the remaining 5 cups of sugar, and stir well to combine.
• Bring the mixture back to a boil, and continue boiling for 2 minute.
• Remove mixture from heat and carefully skim the mixture.
• Ladle into non reactive sterilized glass jars. If canning follow canning procedures.
• If your jelly is runny:
• First, you wait. Give the jelly 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set).
• If it still hasn’t set, it’s time to determine how much jelly needs to be recooked. You don’t want to remake more than 8 cups (4 pints) at a time.
• For every 4 cups of jelly that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.
• Pour the jelly into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
• Place the pot on the stove over high heat and bring the jelly to a boil.
• Cook vigorously for 5 to 10 minutes, stirring regularly. Look for signs of thickening.
• When jelly has reached the desired thickness, remove pot from heat.
• Pour jam into prepared jars. Wipe rims, apply brand new lids and screw on the same old bands.
• Re-process for canning.