This easy loquat jam recipe is a simplified version of my loquat cardamom jam recipe.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Jam recipes we love
- Loquat cardamom jam
- Peach pepper jam
- Strawberry key lime jam
- Slow cooker bacon jam
- Strawberry loquat jam
- Fig jam
- Black and blue freezer jam
- Kumquat marmalade
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Used to make this loquat jam recipe
- 8 cups loquats, seeded and halved or quartered (and peeled, if desired)
- 4 cups sugar
- 3 tbsp. fresh lemon juice
- Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size.
- Add lemon juice to loquats and toss. This will help the fruit from browning.
- In a 6 quart pot or Dutch oven, add loquats with lemon juice and sugar.
- 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.
- 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.
- 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.
- Ladle jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight".
- Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.
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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.
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