How to make loquat jam with vanilla
Learn how to make this simple and delicious loquat jam with vanilla and bourbon recipe. Whether you are an experienced jam maker, or just learning to make jam, this recipe will be one you come back to again and again. Flavored with vanilla and bourbon, this jam is out of this world amazing.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my easy loquat jam recipe and my blueberry lavender jam recipes. For ease of browsing, you can find all of my jam recipes in one place.
Perfect on anything from toast or biscuits to glazing a piece of chicken, this small batch loquat jam also makes a phenomenal pb & j.
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Why you should make this recipe
- Unique jam flavor – This is not a flavor of jam you’ll ever see on store shelves.
- Easy – This jam recipe is not at all difficult, even for beginners.
- Versatile – This jam is of course delicious on your morning toast, but it also makes an excellent glaze for chicken or pork.
Loquat jam with vanilla and bourbon
Loquat season is short, so when they are ripe, I try to get as many as possible. This usually leaves me with more loquats than I can eat, so the best way to use them is making jam.
I’ve made a simple loquat jam, with nothing more than loquats, lemons and sugar. It’s so incredibly good. And, there’s also loquat cardamom jam that was the very first loquat recipe I made.
Because I’m a big fan of adding bourbon to things (hello, blueberry bourbon BBQ sauce), it seemed like a perfect match with the vanilla beans that were going to flavor the jam.
Vanilla beans are expensive, so don’t throw them away once you’ve split them open and scraped the seeds. Those empty vanilla pods still have tons of flavor left in them.
You’ll only need 5 ingredients to make this loquat jam with vanilla and bourbon.
- Loquats – This small fruit, also called “nispero” is the main flavor of the jam.
- Sugar – Needed to sweeten the jam.
- Vanilla beans – Your used vanilla beans are perfect for this.
- Bourbon – A few tablespoons give this jam amazing flavor.
- Lemon juice – Lemon juice helps the jam to set.
What to do with used vanilla beans
Tuck one into your sugar for the most lovely vanilla sugar or wrap them up tightly and save for another use, like flavoring jam.
You can see all the flecks of vanilla in this jam. All of that came out of vanilla bean pods that had been scraped as clean as I could get them. This is why I never throw them away. There is the evidence that there is much more left in the pod.
How to make loquat jam
The first order of business in making jam is a quick inventory of everything you need, because once the jam is ready, it should go into the warm jars and then to the water bath.
If you leave it on the stove, you run the risk of overcooking the jam. I tell you this as a cautionary tale. I’ve done it more than once, so I’m trying to save you the heartache.
Many people do not peel their loquats because the skin is thin and edible. That is up to you. I have made jam with and without peeling the loquats, just to do a comparison for myself.
I prefer the jam without the skin. Obviously, it does take longer to prepare the fruit, but for me, it’s well worth it. The texture of the jam is completely different and it is personal preference. This is a small batch jam, and peeling a couple of pounds of loquats doesn’t take that long.
- Give the loquats a quick wash with water to make sure they are clean before preparing for jam. Slice in half and remove the large seeds.
- Combine the fruit with the lemon juice, sugar, vanilla bean pods and bourbon.
- Bring it to a boil and let it cook down until it is thick and jammy, breaking up the larger pieces of fruit with a potato masher.
- Then, ladle into clean, warm jars before lowering into the water bath. Boil the jars, then set on a clean kitchen towel until they set.
The loquat vanilla bourbon jam will smell almost like caramel when it’s ready. I can’t emphasize enough how good this jam is. Loquat jam is without a doubt, one of my absolute favorites and this particular variation is at the top of the list.
Loquat vanilla jam FAQ’s
Many jams do require pectin to set up properly, but not this loquat vanilla jam. It cooks down and achieves gel stage without pectin.
Yes. You can “fix it” by adding a little water to thin it out to proper consistency, but it won’t be exactly the same.
If stored properly, homemade jam will last up to 12 months. Once opened, it should be refrigerated.
More jam recipes to love
Homemade jams make an excellent gift, so keep a few tucked away to give to friends and family for housewarming presents, birthdays, holidays or “just because” gifts.
- Strawberry loquat jam
- Strawberry key lime jam
- Peach pepper jam
- Fig jam
- Blackberry blueberry freezer jam
Obviously this loquat jam with vanilla is great on toast or biscuits. It is also really good stirred into yogurt, on top of ice cream, or even waffles.
Try it as a glaze on top of grilled chicken breasts or pork chops.
Helpful tools for making jam at home:
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How to make loquat jam with vanilla
Loquat jam with vanilla and bourbon is a delicious and unique small-batch jam.
- 4 1/2 cups loquats, seeded and peeled if desired // about 2 lbs. or 907g
- 2 cups sugar // 400g
- 2 Tbsp. fresh lemon juice // 30mL
- 2 vanilla beans, scraped
- 3 Tbsp. bourbon // 44mL
- Place 2 half pint jars and lids in a water bath, along with lids. Bring to a boil, then turn off and leave jars and lids in hot water until you are ready to use.
- Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size. (Use gloves if you do not want your fingernails to turn color)
- Add lemon juice to loquats and toss. This will help the fruit from browning.
- In a medium pot or Dutch oven, add loquats with lemon juice, sugar, vanilla beans and bourbon.
- 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.
- Gently remove hot jars with canning tongs and place on a dish towel. Remove lids from hot water and set aside with jars.
- Ladle jam into sterilized jam jars, leaving 1/4" space. Wipe the jars to make sure the glass is clean before placing lid on jar. Tighten band to "fingertip tight".
- Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.
Recipe can easily be doubled.
As stated in the video, your fingertips and nails may get a little brown from peeling and seeding. Rinse your hands every now and then while you are peeling and it should help, or wear gloves.
Jam can take up to a few days to set, if it doesn't set immediately, don't worry.
Serving Size:2 tbsp.
Amount Per Serving: Calories: 64Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 16gFiber: 0gSugar: 12gProtein: 0g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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I made loquat jelly for the first time ever two weeks ago using a different recipe! It was delicious, but this one sounds even better. Pinning this to try next time!
I hope you love it! Loquats are so delicious 🙂