Hi Andrea, freezing the fruit may result in it become a little watery and/or mushy. It can be done, but it isn’t ideal. I’ve never frozen the jam, as it is shelf stable, once processed in the hot water bath. If you’d prefer to skip processing it, and want to store it in the freezer, it should be ok. I’m not sure if the texture will change, as I haven’t done it myself.

Thank you so much, Kathy! I’m thrilled that you’ve made this recipe several years in a row 🙂 Thank you for leaving a lovely comment, and I’m so jealous that you have a tree in your backyard! My friend’s tree (where I got all of my fruit) was lost in the hurricanes last year.

In reply to pook.

This is my third year making this recipe and it’s great every time. I have a Loquat tree in my back yard so I have a ton of fresh loquats 😊

That is BRILLIANT, Marcy! Thanks for that bit of info! That will be helpful for anyone who wants to use their Instant Pot. I’m so glad you liked the jam. 🙂

I followed the recipe for the ingredients, but made mine in my instant pot. Just run it up to pressure, cook three minutes, let cool naturally, and blend quickly with a stick blender. No peeling. Just cut out the seeds and cook. Excellent.

Hi Kelly, you can do a simple freezer gel test. Put a teaspoon or two of jam on a plate that you’ve put in the freezer. Put a spoonful of jam on the dish and put it back into the freezer for one minute. Swipe your finger through it to see if it runs back together. If it doesn’t come back together, the jam is ready.

Hey Ro. If you just cut off both ends then slice /score the skin lightly on one side ( top to bottom) the skin will easily peel off using your hands. Then cut in half to remove the seeds. Hope this helps!!

Ro, I’m sorry that peeling the fruit is proving to be difficult for you. Are the loquats ripe? The skin should come off fairly easily on ripe fruit. That being said, if you don’t want to peel them, you don’t have to. The skin is edible and very thin, so it won’t be a big deal if you leave it on. I hope that helps.