Honey & Loquat Jelly

4533640366_378bc7ed01Seriously, have you ever seen anything that looked more exquisite?  This recipe has been translated from a Catalan website – any errors in translation are all mine (or more accurately, Google Translate’s). I remember loquats from my grandmother’s garden when I was a child, I was intrigued and would eat them with abandon. I haven’t seen them in the years since but am now, having spotted this recipe, curious to seek them out.


  • 4 loquat (aka Chinese Plum or Japanese plum, if unavailable use persimmons)
  • 500ml water
  • 250g honey
  • 5 g agar-agar
  • lemon juice
  • flowers (for garnish)


  • 7″ Brioche Molds
  • Saucepan
  • plastic bowl
  • plastic film


  1. Peel the fruit, cut in half and deseeded.
  2. Set aside in a bowl with water and lemon juice to prevent browning
  3. In a saucepan, boil the honey. When it starts to smoke, it incorporates water slowly, then the agar
  4. Stir until boiling, stirring constantly
  5. Remove the loquats (set aside for later) and boil about 4-5 minutes.
  6. Remove from heat and allow to cool slightly
  7. Meanwhile, line the mold with plastic film then into each it place a loquat and spoon over the cooking juice.
  8. Seal the film, forming a bundle and refrigerate 1 hour until set




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