Loquat Jam Recipe

I am so excited to share this Loquat Jam Recipe with you! I just tried it and it was delicious

UPDATE!  If you want to make a bit of a smaller batch and make it quicker, check out my quick loquat jam recipe!

Loquat Jam on Toast Loquat Jam on Toast

We bought our house last December and early this spring little green spheres appeared on a tree in the yard. They turned out to be loquats, and have since ripened into small soft orange spheres! I have fond memories of picking loquats on a tree where we lived until I was about 5, and I’ve been enjoying the fresh fruit. The problem is the fruit doesn’t last, so the only thing to do with so much fruit is to jam it (or make wine, but I’m not ready to take that on quite yet.)

Here’s what you will need…

  • Ball Utensil Set (I found this at my local Albertson’s grocery store, but you can also get it on Amazon)
  • Glass canning jars & lids (I used 9 for this recipe)
  • 4 cups of white sugar
  • 3 cups of light brown sugar
  • 1-2 lemons
  • 12 tbs pectin (also in the canning section of the grocery store or hardware store)
  • 8 cups of peeled/de-seeded loquats
  • A few pots and pans… read through the instructions ahead of time because it’s a weird set of pots and pans

Planning ahead

Since jam is preserved and will sit on your shelf for a while it’s important to make sure that no bacteria is in the jar once you seal it. Take your jam jars and throw them in the dishwasher so they will be done right about when you need them. It’s best that they are still warm when you use them.

In order to finally seal your jars you’ll need to boil them in a pan where they can be covered with boiling water. Any extra air will sneak out during this process so that as the jam cools and the air above it shrinks, the lid will seal itself. Since I used the wide mouth shorter jars I figured out that I could boil them in my turkey roasting pan. If you have the taller kind of jar you’ll want to boil them in a taller pan.

Sadly, you can’t really plan ahead by picking the fruit in advance. I picked mine right off the tree, then prepped them, then threw them straight into the pot.

The process:

For me it took about 2 hours to pick and prep all the fruit. Peel them, take out the pits, and scrape out some of the fibers in the middle. I only halved them, but as they cooked they softened and the pieces don’t seem too big to me. I added the juice of a lemon to the bowl and mixed them in it so they wouldn’t turn too brown.

Boil the loquats, sugar and pectin for 30 – 45 minutes

I dumped the fruit, sugar, brown sugar and pectin into a pot that was big enough to hold them all. I let them come to a boil, then reduced the heat so it slowly simmered for about 30-45 minutes. During this time you can prep the boiling water that you’ll put the cans into. You can put the lids into the boiling water so that they’re clean and ready as soon as the jam is done.

Once the jam is ready, just ladle it into the jars. You don’t have to have a funnel, but it keeps the jam from getting on the outside of the jar. If you get jam on the outside make sure you clean it before you put the lid on.

Use the magnet wand or tongs to handle the lid

Use the magnet wand or some tongs to pull the lid out of the boiling water and set it in place. Twist the ring on to the jar, then set it in the boiling water for about 10 minutes. Then take it out and leave it upside down for 24 hours. The lid should seal, so that if you push on the top it’s already in and doesn’t click in and out. It should be good for a year, enjoy!

The Loquat Jam cools upside down for 24 hours

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