Comments on: How to make loquat jam with cardamom https://www.pookspantry.com/loquat-cardamom-jam/?utm_source=rss&utm_medium=rss&utm_campaign=loquat-cardamom-jam A Life in Food by real-life Chef Cheryl Bennett Fri, 10 May 2024 19:25:11 +0000 hourly 1 https://wordpress.org/?v=7.0 By: pook https://www.pookspantry.com/loquat-cardamom-jam/#comment-73491 Tue, 09 Apr 2024 17:44:12 +0000 https://www.pookspantry.com/?p=2987#comment-73491 In reply to Crystal.

Hi Crystal, I’m using regular pectin, not the low sugar.

]]> By: Crystal https://www.pookspantry.com/loquat-cardamom-jam/#comment-73489 Tue, 09 Apr 2024 16:40:19 +0000 https://www.pookspantry.com/?p=2987#comment-73489 Can I ask what kind of pectin you are using? I have sure jell low/no sugar and sure jell regular. Would I just open a box and use the 2 tablespoons in the recipe?

]]> By: pook https://www.pookspantry.com/loquat-cardamom-jam/#comment-56620 Wed, 26 May 2021 14:01:41 +0000 https://www.pookspantry.com/?p=2987#comment-56620 In reply to Valerie Ramey.

Thank you so much, Valerie! This lovely comment filled my heart this morning, I am so grateful for that. I’m thrilled that you both loved it 🙂

]]> By: Valerie Ramey https://www.pookspantry.com/loquat-cardamom-jam/#comment-56617 Wed, 26 May 2021 04:08:53 +0000 https://www.pookspantry.com/?p=2987#comment-56617

What a wonderful recipe! I just tried this recipe with our first batch of ripe loquats of the season. My husband and I can’t believe how good it tastes. Adding cardamom to loquat jam is inspired – the flavors were meant for each other.

]]> By: pook https://www.pookspantry.com/loquat-cardamom-jam/#comment-56090 Mon, 01 Mar 2021 15:05:08 +0000 https://www.pookspantry.com/?p=2987#comment-56090 In reply to MaxS.

Hi Maxine, It sure would! Feel free to keep it in the fridge instead of canning 🙂

]]> By: MaxS https://www.pookspantry.com/loquat-cardamom-jam/#comment-56082 Sat, 27 Feb 2021 17:44:54 +0000 https://www.pookspantry.com/?p=2987#comment-56082 The concept about actual canning, re. sterilizing jars, leaving headspace, and proper sealing, stresses me out. Would this work as simply refrigerator jam? I realize it wouldn’t “keep” as long as traditional canning.

]]> By: pook https://www.pookspantry.com/loquat-cardamom-jam/#comment-54457 Wed, 08 Apr 2020 18:15:51 +0000 https://www.pookspantry.com/?p=2987#comment-54457 In reply to Laura.

Hi Laura! I would definitely go with the green cardamom pods. I think I used 3 and I could barely taste it. It depends on how strong of a cardamom flavor you want and also, how fresh are the pods? Can you crack them a little? Not enough to break them open, just a crack in the shell? I’d try 5 pods and see how it goes.Then, remove them before canning. I’d love to hear back how it turns out! 🙂

]]> By: Laura https://www.pookspantry.com/loquat-cardamom-jam/#comment-54456 Wed, 08 Apr 2020 15:35:11 +0000 https://www.pookspantry.com/?p=2987#comment-54456 Sounds delicious! I’ve harvested loquats from my backyard tree and am looking to make some jam. I have whole black and whole cardamom pods (no ground cardamom). I don’t have a way to easily grind the seeds, so I thought I could add the pods or seeds to the mixture while it’s cooking and remove them before canning. I thought green might be better, but I’m not sure how many to use and if I should add the entire pod(s) or cut them open and use the seeds. Your feedback would be appreciated!

]]> By: pook https://www.pookspantry.com/loquat-cardamom-jam/#comment-54399 Mon, 30 Mar 2020 14:52:47 +0000 https://www.pookspantry.com/?p=2987#comment-54399 In reply to Denise.

Hi Denise! Absolutely! You don’t have to peel them if you don’t want to 🙂

]]> By: Denise https://www.pookspantry.com/loquat-cardamom-jam/#comment-54398 Sun, 29 Mar 2020 17:06:44 +0000 https://www.pookspantry.com/?p=2987#comment-54398 I also make loquat chutney and don’t peel the fruit. Can I leave the skin on for a chunky jam?

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