If you’re harvesting nêspera fruit (otherwise known as Loquat or medlar fruit) about now you may want to try this simple nêspera jam recipe. And I mean it’s simple… as in “easie peasie” simple!
This April our little nêspera tree rewarded us with a bumper harvest of fruit, so rather than make yet another batch of chutney I decided to try jam. Now, you would think a jam recipe would be relatively easy to find on the net but no, Mr. Google in his wisdom insisted on returning results for jelly. I didn’t want pigging jelly Mr. G, I wanted jam!
Having had a few jam disasters in the past I was about to admit defeat when a friend came up trumps with an easy recipe. And I mean easy… as in easy peasy, easy!
Nêsperas (peeled with stones removed)
Brown sugar (same weight as flesh of fruit) In this case 1.4lb
Juice of one lemon
Add the ingredients to a heavy base pan and simmer for about 1 1/2-2hrs until the liquid reduces and the texture is more gooey (piglet’s technical term) than watery.
In the meantime sterilize the jars in a hot oven (150C) for ten minutes. Hot Tip: don’t put lids with rubber seals in the oven. The rubber melts rendering the lids useless!
Once the jam is cooked spoon while still warm into the jars and then seal.
Nêsperas taste almost like a peach crossed with an apricot.