Quick loquat jam recipe

It’s that time of year! Loquat jam, jelly, preserves… whatever you want to call it – it’s delicious!

You might have read my other loquat jam recipe, but it turns out that’s the official “extreme” way to preserve, and you can make it without the crazy waterbath and it seems to turn out just fine.  Apparently, this is officially loquat preserves because it has lots of yummy chunks of loquats!

Here’s the easier way to make the jam without boiling the jars afterwards…

  • Glass canning jars & lids (Probably 5 normal jam jars for this recipe)
  • 2 cups of white sugar
  • 1.5 cups of light brown sugar
  • 1 lemon
  • 6 tbs pectin (also in the canning section of the grocery store or hardware store)
  • 4 cups of peeled/de-seeded loquats

Steps

  1. Prep your jam jars by throwing them in the dishwasher ahead of time.  They get super hot and this will sterilize them.
  2. Peel and de-seed the loquats until you have 4 cups of loquats.  You can squeeze lemon over it to keep them fresh as you go. If you want smaller chunks you can put this in your food processor and just pulse until you have the sized chunks you want!  They will shrink up a lot in the jam, so leave them bigger than you will want in your jam.
  3. Add these to your big soup pan and add the sugars while you heat over medium.
  4. Once boiling, mix in the pectin.  Let it come to a good boil for a minute or two, then lower the temp and let it simmer for 45 minutes.  I think the big boiling is a key to activating the pectin… once I just simmered the whole time and it didn’t set!
  5. You can test to see if your jam will set by keeping a spoon in the freezer and dip it in to the jam, then put it back in the freezer.  After a minute or two you can taste it and see if it’s getting jam-like.
  6. Start a small pot of water boiling and put the lids in it. (just the flat part)
  7. Here’s the key… WHILE IT’S BOILING YOU NEED TO FILL YOUR JAM JARS
  8. Use a funnel to fill your jars and immediately, before filling the next jar, put a lid on. (use a pair of tweezers or if you go to the jarring section of the store you’ll find little wands with a magnet on the end for this purpose).
  9. Now turn it upside down.  As the jam cools, the air just above the jam will shrink in size, and this will cause a vacuum and suction the lid on.
  10. You’re done!  The jam can take up to a day to set all the way, so don’t worry if it’s still a bit liquidy the first night.

Tips:

To make jelly instead of jam, cut up the loquats a lot and at the end strain the liquid.

You can find canning goods at your grocery store, but you can also find them at the hardware store!  My local “True Value” has lots of canning stuff… who knew!  I like this canning set
that had the nice funnel and the magnet wand.

Also- one time my jam didn’t set… and it was a big batch!  (This might be the reason… you can double this recipe, but don’t triple it because the jam has to be made in smallish batches to set normally).  Anyways, two days later, I dumped all my jam back into a pot, re-washed my jars and added a bit more pectin to it, and voila!  It was saved.  It did cook down so I had a bit less jam, but I had jam, and that’s the key.  :)

Happy canning!

 

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