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Easy loquat jam recipe

This easy loquat jam recipe is a simplified version of my loquat cardamom jam recipe.

loquat jam recipe for water bath canning

Making loquat jam is easy, even for beginner jam makers, because the fruit is naturally high in pectin. The only thing you need are loquats, fresh lemon juice, sugar and time.

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How to make this loquat jam recipe

If you are new to jam making, there are a few things you should know. The first thing you need to do is get all of your equipment together before you begin.

loquat jam recipe with fresh loquats

Make sure everything is clean and ready to go, because once your jam is ready, you want to get it in the jars and into the water.

Measure all of your ingredients and have everything laid out. It takes awhile for the big canning pot of water to come to a boil, so I usually put that on as soon as my jam starts boiling. It’s all about timing.

loquat jam recipe cooking in pot

The post on Strawberry Key Lime Jam gives you a few tips, if you want to give it a quick read.

The first step is pitting the fruit. I also peel my loquats, but it is up to you whether or not you want to peel them. Cut the fruit in half, or break it apart with your fingers and remove the seeds.

Combine the fruit with the lemon juice and sugar. Bring it to a boil and let it cook down until it is thick and jammy.

Then, ladle into clean, warm jars before lowering into the water bath.

Loquat jam recipe

I’ve received many emails asking me “what to do with loquats” or what can I make with loquats?

There are a handful of loquat recipes including loquat preserves or loquat marmalade, but I’ve been thinking about more ways to use this delicious fruit.

peeled and seeded loquats for jam
peeled and seeded loquats ready for jam

The problem is, the jam is so good, that I always end up making more because it disappears so quickly.

This loquat jam recipe is a basic jam recipe. Two to one ratio of fruit to sugar with a little lemon juice mixed in. Nothing else added in – no pectin, no spices, etc. It is as basic as it gets, which makes it perfect for beginners.

easy loquat jam recipe

One note I’d like to make here is about time. If your jam doesn’t set up immediately, don’t panic. Sometimes, it can take a few days for jam to set up. As long as you’ve boiled it down and it looks like it should, go ahead and put it in the jars.

Worst case scenario, if it doesn’t set up, you can store it in the refrigerator. You still have delicious jam. It is highly unlikely that it won’t set properly, given the amount of natural pectin in loquats, but keep in mind that even if it does happen, you still have jam.

Watch the full “How to make loquat jam” video

Can you eat loquat skin?

Yes! Loquat skin is completely edible. Loquats have a very thin skin, like an apple or a pear, that is perfectly fine to eat.

loquat seeds

If you’re wondering how to eat a loquat, you would eat it like an apple or pear, but be mindful of the large seeds inside.

The skin is thin and edible, but the fruit has a very large seed pod inside that is toxic, so the seeds are not edible.

When to pick loquats

When picking loquats, look for deep yellow, almost orange fruit. If the fruit looks light yellow, with a greenish hue to it, it is not ripe yet and will be bitter.

ripe loquats

Let it stay on the tree for another few days or a week until it ripens. Unripe loquats are not good for jam.

What is a loquat?

A loquat is a fruit that grows on a large flowering tree. It is native to China, but is found all over parts of Asia, Europe and the warmer regions of the United States, like Florida and California.

loquat tree with ripe loquat fruit

The fruit grows in clusters on the tree, as you can see from the photo above. Those are the loquats I picked for this jam!

What do loquats taste like?

The flavor of a loquat is a combination of peach or apricot with a slight citrus tartness and a little mango, depending on the tree. The texture is similar to a pear. 

The loquats I’ve picked on the eastern side of Florida are different than the loquats on the western side of Florida. I don’t know why that is, other than the fact that fruit can vary from tree to tree. The fruit tastes the same and looks very similar, but they can vary slightly in color.

loquat jam recipe for canning with fresh loquats

When picking loquats for jam, keep in mind that the fruit will not last long. If you plan to pick fruit for jam (or any other purpose), try to use it soon after picking. It will begin turn brown within a day or two.

To keep the fruit for a little longer, you can refrigerate it up to 2 weeks after picking.

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Used to make this loquat jam recipe

Yield: 4 half pint jars

Easy loquat jam recipe

loquat jam recipe with fresh loquats

An easy loquat jam recipe that is perfect for beginners. This jam uses fresh loquat fruit, lemon juice and sugar.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 8 cups loquats, seeded and halved or quartered (and peeled, if desired)
  • 4 cups sugar
  • 3 tbsp. fresh lemon juice

Instructions

  1. Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size.
  2. Add lemon juice to loquats and toss. This will help the fruit from browning.
  3. In a 6 quart pot or Dutch oven, add loquats with lemon juice and sugar.
  4. Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking. You can do this off heat to avoid getting splashed.
  5. Cook for 30 - 40 minutes. Jam will be foamy when it begins to boil, but the foam will begin to subside when jam is almost ready - that's your cue to start watching it closely.
  6. Place 4 half pint jars in a water bath, along with lids. Bring to a boil, then gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.
  7. Ladle jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight".
  8. Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.

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Nutrition Information:

Yield:

64

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 57Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

cheryl

13 Comments

    1. Hi Vikki,
      Yes, you can use frozen loquats. The first time I made loquat jam, mine were frozen too. Just make sure that you cook it down a little longer and/or drain some of the liquid off if you can. If you can’t drain some of the juice, just cook it down a bit longer until some of it has evaporated so your jam isn’t runny.

  1. Just made this from a bunch of fresh loquats from my friend’s tree! First time making the Jam and it came out beautiful! It’s so yummy! I did the frozen plate test to make sure my jam would set right so that helped when to stop cooking it down.

    1. I’m so glad your jam turned out well! Loquats are DELICIOUS, they make gorgeous jam 🙂 I’m happy the plate test helped you!

  2. Is it alright to use loquats that have turned brown? They were put in a cloth bag after picking and I was traveling. when I got ready to make the jam, they had brown places on them.

    1. Hi Claire, Yes, you can still use them if they have browned, but not if they are badly bruised and looking like they are going bad.

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