Loquat Butter
Transform your abundance of fresh loquats into a velvety, spiced delight with this homemade loquat butter recipe. Bursting with the natural sweetness of ripe loquats and enhanced by warm hints of cinnamon and nutmeg, this spread is perfect for elevating your breakfast toast, muffins, or baked treats. A touch of lemon juice balances the flavors, while a slow simmer ensures the ideal, spreadable consistency. Whether you’re preserving your loquat harvest or simply looking for a unique fruit butter to enjoy, this easy-to-make recipe is a must-try. With simple ingredients and an hour of cooking time, you’ll have a jar of sunshine to savor or share.
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Recipe Information
Ingredients
- 1000 grams Loquats
- 250 grams Granulated sugar
- 2 tablespoons Lemon juice
- 240 milliliters Water
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
Instructions
Wash the loquats thoroughly to remove any dirt. Cut each loquat in half and remove the seeds and inner membranes. You may also peel them if desired, though the skin softens during cooking.
Place the prepared loquats in a large pot and add the water. Cook over medium heat for 15-20 minutes, stirring occasionally, until the loquats have softened and broken down.
Use a fine mesh sieve or food mill to process the cooked loquats, removing any remaining skins or tough pieces to create a smooth puree.
Return the loquat puree to the pot. Add the granulated sugar, lemon juice, ground cinnamon, and ground nutmeg, stirring well to combine.
Cook the mixture over low to medium heat, stirring frequently, to prevent sticking. Allow it to simmer for about 40-45 minutes, or until the mixture thickens to a spreadable consistency. You can test its readiness by placing a small dollop on a cold plate; if it holds its shape and doesn’t run, it's done.
Once cooked, remove the pot from heat and let the loquat butter cool for about 10 minutes. If you want an even smoother texture, blend it using an immersion blender at this stage.
Transfer the loquat butter into sterilized jars while still warm, leaving a small amount of headspace. Seal the jars and let them cool completely at room temperature before storing them in the refrigerator.
Enjoy your homemade loquat butter spread on toast, muffins, or as a flavorful addition to your favorite baked goods!
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 334.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
