Perfect for beginners! Loquats are naturally high in pectin - all you need to make this jam is loquats, lemon juice & sugar.
• 8 cups loquats, seeded and halved or quartered (and peeled, if desired) • 4 cups sugar • 3 tbsp. fresh lemon juice
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.
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. In a few minutes, you should hear a "PING" - letting you know the jars have sealed.
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.