Early Summer Loquat Jello
I had a bunch of ripe loquats at home.
You can eat them as-is, but I wanted to turn them into jello, so I made this.
I do not like overly sweet things, so I made with 40 g of sugar. Please adjust to your tastes.
It is still moderately sweet with 50 g.
The basic way to make this is with 400 ml of water and 60 g of sugar, according to the agar box. Recipe by Kaiko
Early Summer Loquat Jello
I had a bunch of ripe loquats at home.
You can eat them as-is, but I wanted to turn them into jello, so I made this.
I do not like overly sweet things, so I made with 40 g of sugar. Please adjust to your tastes.
It is still moderately sweet with 50 g.
The basic way to make this is with 400 ml of water and 60 g of sugar, according to the agar box. Recipe by Kaiko
Cooking Instructions
- 1
Peel the skins off of the loquats, cut in half, and remove the white stringy innards. Coat the fruit in a bowl of lemon juice. This is to prevent from changing color.
- 2
Scum will come out from the loquats, so immediately coat in lemon juice after peeling the skins. They might stain your fingers brown, so use gloves for those of you who are concerned.
- 3
Mix sugar and agar together well. It will clump up if you do not mix it well in this step (this is a characteristic of agar).
- 4
Add 500 ml of water to a pot, bring it to a boil and stir in the mixture from Step 3 until dissolved.
- 5
Add just the fruit from Step 1, and boil for 1~2 minutes. Skim scum that surfaces. The fruit will become moderately soft and will become a pretty color when boiled.
- 6
Place just the fruit in a cup after it has cooled. Add the jello mixture afterwards. There will be small bits of loquat, so strain the jello mixture before adding it.
- 7
Let it sit in the fridge for several hours until it solidifies.
- 8
Agar is a jelly powder made from seaweed. It has no scent or smell, so you can use it in various ways, and it is convenient. It has a jiggly texture, which differs from gelatin.
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