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janniecooks | Apr 27, 201008:49 AM     25

The loquat tree in my yard is so loaded with ripe fruit the branches are drooping, and I hate to leave ALL that lovely fruit for the birds and bees. Problem is, I've never prepared loquats before. Doing a google search leads me to all the same recipes, which sound fine and I'll try either a sauce or jam or both. But still I have questions for anyone who's prepared loquats before.

Do you have a favorite or preferred preparation? Cooked lightly in a sugar syrup, loquat jam, spiced loquats, or just eaten raw? To preserve them, a spice-flavored syrup is appealing, can I just add spices like ginger, clove, cinnamon to the standard jam recipe? I've seen a recipe for spiced loquats that calls for vinegar, and pickling is not what I'm after here.

Regarding the skin, does the quality of jam or a cooked sauce suffer if the skins are left on? The loquats are so small that just getting the peels off all of them looks like a task that will take the better part of the day, and if leaving the skin on doesn't negatively affect the final product, I'd like to know. Also, if you have an easy way to remove the skin please share.

Any advice or wisdom is welcome! Thanks in advance.

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