Loquat jam with orange, lemon and ginger

Ingredients for 1 servings:

• 1 kg medlars (loquats, Japanese medlars)
• 2 orange(s), the juice
• 2 lemon(s) or lime(s), the juice
• 1 piece(s) ginger, approx. 2 – 3 cm, fresh, grated
• 1 bag of gelling sugar 3:1, 500 g

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

Loquat is the Japanese loquat

Wash and split the medlars, remove the seeds, and peel off the inner skin and outer peel. Chop the fruit into small pieces, place it in a saucepan, and add the citrus juice. Add the finely grated ginger. Add the gelling sugar according to the package instructions and let it sit for about an hour. Then puree, leaving a few pieces whole. Bring everything to a boil for 4 minutes (or according to the package instructions for the gelling sugar), then simmer gently while stirring. Have the hot, rinsed jars and lids ready. Pour in the jam, seal immediately, and turn upside down for 5-10 minutes. Then turn over and let cool. The jam has a slightly tart flavor and is just my taste. For those who don’t like it too sweet.