Nispero Jam and Chutney recipes
Nispero Jam and Chutney recipes - Try these wonderful recipes but what exactly are Nisperos?
Also known as Medlar fruit or Japanese loquat Nisperos are a yellow/orangy coloured fruit growing on trees that have vibrant and fragrant white flowers. While the skin can be eaten the best bit is inside, the flesh. The fruit contains large seeds that are toxic and must not be eaten.
The fruit has a sweet and sour taste, described as being a mixture of citrus, peach, and mango. It is most sweet when fully ripe.
Nisperos are in season in Spain during the months of April, May, and June
Cut and deseeded Nisperos – 2 cups
Sugar – 1 ½ cup
Mild chilli powder – ¼ tsp
Put all the ingredients in a pan and mix well. Bring to a boil and simmer for 30 minutes on a low heat until the mixture is pale yellow and thick.
Bottle and store the marmalade in a sterilized jar. It will keep for 3 months in the refrigerator.
Nispero Chutney - This is a lovely minty Nispero Chutney
2lb chopped onion
6lb roughly chopped nisperos
4 cloves garlic, crushed
4oz flaked or chopped almonds
2 tsp slightly squashed yellow mustard seeds
3” piece of cinnamon
8 cardamom pods
1lb soft brown sugar
1lb granulated white sugar
2 pints white wine vinegar
Sprigs of mint to taste
Finely chop up the onion into uniform size pieces.
Boil the onion in a pan with a little water until soft.
Prepare the nisperos, Chop the stalk off each nispero, make a cut down one side, prise the fruit apart and scoop out the seeds. Some of the skin will probably come off, but you don’t need to peel the fruit, as the skin softens as it cooks, roughly Chop the nispero, you want some nice size lumps in the finished chutney.
Once the onion is soft, drain off any remaining water and add all the rest of the ingredients to the pan.
Bring the mixture to the boil and then simmer, stirring it frequently until it thickens. You can tell when it is ready, because there is enough liquid to almost cover the fruit, but not enough for it to be submerged
Remove cinnamon and any cardammom/cloves.
Bottle the chutney in warm, clean jars.
Allow a little space in the top of each jar, so that the vinegar does not corrode the metal lid.
Wash the jars in boiling water, dry them, and put them in the oven at 100C for 10 minutes.
The lids of the jars can be put in boiling water for 10 minutes not in the oven.
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