As the loquat season is winding down, the strawberry season is coming on. Happily, the two overlap, and this recipe combines the fruits beautifully.
SERVINGS
Makes about 8 to 10 half-pint jars
INGREDIENTS
2 cups strawberries
3 cups peeled and seeded loquats
1 box fruit pectin
7 cups sugar
PREPARATION
1. Trim and wash the strawberries. Slice them in half and put them in a large nonreactive saucepan with the loquats. Add 1/2 cup of water. Cook gently over low heat, and when the fruit begins to soften, mash with a potato masher until the ingredients form a thick paste—this will take about 10 to 15 minutes. Stir occasionally to prevent sticking or burning.
2. Add the pectin and stir it in until it dissolves, stirring from the bottom to prevent sticking. Turn up the heat until it achieves a rolling boil, stirring frequently. Add the sugar and boil until the sugar has dissolved and the mixture has boiled for one minute. Immediately pack into sterilized jelly jars and seal according to jar manufacturer’s directions. (See page 241 for more information on canning.)
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