/ck/ - Food & Cooking

[Anonymous No.5393200]

hey /ck/, i have a bag of these fruits. We used to call them kumquats but they're NOT. Ill try to post a shot of it split up unless someone knows what it is arleady.

Anyway, how do I make preserves out of it?

[Anonymous No.5393207]

>>5393200

oh okay, they're calld loquats.

They're soft and watery... very sweet and somewhat tart... maybe no sugar needed. and have 4 pits in the middle. I'm going to remove the pits, but after that im not sure what to do.... how do you work with soft watery fruits?

[Anonymous No.5393206]

Im gonna guess and shout.... TEJOCOTES
The twig is too thick but thats my guess

[Anonymous No.5393209]

>>5393200
Those are loquats! I LOVE them. I used to walk around the neighborhood and pick all the loquats that were overhanging people's fences or in empty lots. They're great baked in quick bread, coffee cake, clafouti, ice cream, etc. If you want to make preserves, follow a recipe for peach preserves, because they have a similar texture.

[Anonymous No.5393219]

>>5393200
Looks like loquats

[Anonymous No.5393229]

>>5393209
>quick bread,
this, or muffins.
Coarsely chop, and maybe supplement with a little orange or lemon zest, sprinkle a little sugar on top before baking.

[Anonymous No.5393232]

>>5393209
> I used to walk around the neighborhood and pick all the loquats that were overhanging people's fences or in empty lots.

yeah, how do you think I got them? This tree was growing in a neighbor's front yard... and I thought about 6 times "should I knock on the door and ask, or ninja-pick them real quick?" I decided to ninja, and then they both came out at the same time from different sides... one looking for the other.

> Mark? is that you?
> nope.
> Mark: "Hey honey... what the?"

but it was cool, I don't have autism I just said "hey do you guys mind if i pick some fruit off your tree?" and the lady said "no, not at all go ahead."

So i'm good. I would have picked more but they were like getting ready to leave somewhere or some shit... with their toddlers... it was kinda awkward. AND they just moved in about 2 weeks ago. I know because i knew the previous owner and he told me he'd move....

>>5393209
peach preserves, huh! That's right, they do have a similar texture.. .but they are closest related to the apple, of all things.

[Anonymous No.5393314]

Alright, I'm doing it now. This is a whole lot of work though... fuck.

[Anonymous No.5393315]

if I grow em big are they highquats?

[Anonymous No.5393316]

>>5393314

fuck, they're turning dark. what can i add to apple preserves (or these ones) to make it stop oxidizing or whatever ...

[Anonymous No.5393326]

>>5393316

haha.. it says lemon juice. well, that i have. that i have.

[Anonymous No.5393381]

alright that was a shitload of work. I sprayed some lemon on it and added in the lemon rinds cause fuck it. The lemons were also "urban foraged"

[Anonymous No.5393387]

alright, i dont know what im fucking doing here, but i mixed in 3 cups of sugar to 1 cup water, made a syrup, and dropped the babies in there.

[Anonymous No.5393468]

alright, well... i have a dillemma. Do i just keep boiling the fruit with the syrup for hours on end, or do I take the fruit out, strain it, and then boil the syrup down? and then add the fruit later?

[Anonymous No.5393486]

>>5393468
Damn dude you didn't even look for a base marmalade recipe?

I'm not familiar with that fruit so they may cook down into more of jam, anyway here's a basic recipe for citrus. You seem to be around the 2/3 mark.
http://www.evilmadscientist.com/2010/marmalade-is-way-easier-than-it-looks/

Other than that, it looks like it may go well with lean pork. Good luck OP.

[Anonymous No.5393500]

>>5393468
You'll need to boil everything together on low heat for about 3 hours. Alternatively you could do what my grandmother used to do, which is boiling it until everything is soft then letting cool, sealing it in a jar, and letting it sit in a dark cupboard for a few weeks until it ferments into a fruit liqueur.

[Anonymous No.5393622]

well, i talked to my grandma and also it says this in another recipe - but after 45 minutes i took out the fruit and strained it, and now im just reducing the syrup.

gotta tell you - it already tastes amazing. kind of reminds me of white cherry or bergamot preserves.

[Anonymous No.5393640]

alright, the syrup started bubbling over all of a sudden, so ill take that as a sign that it's concentrated enough.

popping them back in and letting them boil another 10 minutes.

[Anonymous No.5393647]

>>5393640
definitely a lot of reduction from
>>5393387

[Anonymous No.5393693]

alright, its done.

now im just going to refrigerate it for a while. i have one nice bottle and im going to give it to the people who's fruit i used.

As for the rest... i dont even know. probably just cups.

[Anonymous No.5393726]

>>5393693

I would have cut the fruit up more myself, personally, but nice job OP.

[Anonymous No.5393793]

>>5393726

oh, i did. i made them very small slices, about 1/3 inch wide and about an inch long.

but i did leave two or three whole fruits in there, for the novelty. They taste like shit. the pits made it taste all nutty...

but the rest of it is fine. and thanks.

[Anonymous No.5393798]

>>5393200
> anyway
>>5393207
>oh okay
>>5393314
>alright
>>5393381
>alright
>>5393387
alright
>>5393468
alright
>>5393622
well
>>5393640
alright
>>5393693
alright

DAMN i talk annoying!! why didn't anyone tell me? I start every sentence with alright....

[Anonymous No.5393968]

>>5393315