Here’s a simple, delicious Loquat Jam recipe — sweet, slightly tangy, and perfect for toast or desserts.
🍊 Loquat Jam
Ingredients (Makes about 3–4 cups)
- 4 cups fresh loquats (peeled, seeded, and chopped)
- 2 cups granulated sugar (adjust to taste)
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup water
Instructions
1. Prepare the loquats
- Wash thoroughly.
- Remove skins (optional but smoother texture).
- Cut in half and remove seeds.
- Chop the flesh.
2. Cook the fruit
- In a large pot, combine loquats and water.
- Cook over medium heat for 10–15 minutes until fruit softens.
3. Add sugar and lemon
- Stir in sugar and lemon juice.
- Bring to a gentle boil.
- Stir frequently to prevent sticking.
4. Simmer
- Cook 25–35 minutes, stirring often.
- The jam will thicken as it cooks.
5. Test for doneness
- Place a small spoonful on a cold plate.
- If it wrinkles when pushed, it’s ready.
- If runny, cook a few more minutes.
6. Store
- Pour into sterilized jars while hot.
- Seal and let cool.
- Store in refrigerator up to 3 weeks (or water-bath can for longer storage).
Tips for Best Flavor
- Add a small pinch of cinnamon or vanilla for warmth.
- For smoother jam, blend before final simmer.
- If you prefer less sugar, use 1½ cups and cook slightly longer.
If you’d like, I can also give you a low-sugar or no-pectin version, or a spiced loquat jam variation that tastes amazing with cheese boards.
