Loquat Butter

1. 1

   Wash loquats and remove ends and seeds.

2. 2

   Cut in half and place in a suacepan with the lemon juice and water.

3. 3

   Add lemon halves and cinnamon sticks.

4. 4

   Bring to a boil, stirring occasionally, and cook for 30 minutes.

5. 5

   Remove the lemon and cinnamon sticks.

6. 6

   Continue cooking until mushy.

7. 7

   Puree in a food processor or food mill.

8. 8

   Put puree in a heavy pan and add sugar.

9. 9

   Stir occasionally for 15-20 minutes until puree is thick and spreadable.

10. 10

    Put into hot jars, clean rims and seal.

11. 11

    Process in a water bath canner for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.