Loquat Jam

This is a small batch loquat jam recipe, perfect for the fridge or freezer. No added pectin, low in sugar and no water-bath needed. A simple refrigerator jam with unique fruit.

Detailed notes on how to make loquat jam to your liking as well as FAQ’s and useful tips can be found below. If you are new to jam making, you will find some good information here.

What is loquat and what do you do with it?

Loquat is a fruit from a tree known also as nispero or Japanese plum/medlar. It can be enjoyed fresh, preserved (jams, jelly, or chutney), poached, or in baking (tarts, pies).

Some countries make liquors out of it (Spain – Crema de Nispero).

When ripe, it has golden orange color and is soft to touch. It tastes sweet but at the same time slightly sour.

To many, loquat jam tastes similar to apricot jam.

Does loquat fruit contain pectin?

Yes, it does. In fact, loquat is rich in pectin which means there is no need to add any when making jam out of this fruit.

Expert tips for making the best loquat jam

• Skins contain a lot of pectin so leave them on.
• Puree until the jam reaches your preferred texture – either with chunks or smooth. When you puree the mixture well, the skins will not be noticeable at all.
• The saucer test will help you see the thickness of the jam – place it in the fridge or freezer before you start making jam. To test it, spoon jam onto the chilled saucer and place it back in the fridge/freezer for a while. If it is set to your liking, you are done. If not, cook for longer.
• The sweetness of loquat jam will depend on the sweetness of the fruit and one’s preference. You can add more sugar if the fruit is on the sour side or less, if too sweet.
• Keep the jars warm until the moment you are ready to fill them with jam. That way you will prevent any possible breaking.

How to store jam?

Low sugar loquat jam can be kept in the fridge (an unopened jar should last for up to 3-4 weeks) or in the freezer (use freezer-friendly containers and don’t over-fill. Leave enough room for the jam to expand).

Cooking loquat jam – important:

Making loquat jam is easy. However, there are some things that are important especially when making jams for the first time.

The consistency and cooking time of any jam will depend on the way it is being cooked.

With low flame (heat) it will take longer, but you might not need to stir so much as the jam will not be sticking to the pot so much. It will also affect its color (paler) and to a certain level, it can affect its taste.

Medium to high heat will result in a jam that will be ready faster, its color will be darker and it will more likely taste sweeter. It will need frequent stirring to avoid burning.

Loquat Jam Frequently Asked Questions:

More jam recipes:

• Instant Pot Peach Jam
• Plum Jam
• Fig Jam
• Instant Pot Berry Jam

Check out our video for how to make loquat jam:

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5 from 4 votes

Loquat Jam

This is a small batch loquat jam recipe, perfect for the fridge or freezer. No added pectin, low in sugar and no water-bath needed. A simple refrigerator jam with unique fruit.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 3 jars (5-ounce/150-milliliters each), see note 4

Calories: 134

Author: Julia

Ingredients

• 2 pounds fresh loquat fruit , see note 1 (900 grams)
• 1 cup granulated sugar , see note 2
• ½ lemon , juice only, see note 3

Cook ModePrevent your screen from going dark

Instructions 

• Prepare loquat fruit for cooking: Rinse the fruits. Cut off the top and bottom. Half each fruit, remove the stones and the thick skin that covered the stones (see photos if not sure). Cut each half again. Place them in a pot. Add sugar and lemon juice and stir. Set aside.
• Prepare jars for canning: Sterilize any jars and lids you are going to use (always sterilize more than you think you will need – just in case). Insert them in a large pot of boiling water and boil for 10 minutes. Place them onto a clean kitchen towel to dry or keep them warm in the oven if this is done too early.
• Cooking jam: Cook on medium-high until the fruits soften, about 15 minutes. Puree and cook until the consistency of jam is to your liking (about 5-10 minutes more, see note), stirring regularly.
• Ladle hot jam in warm glass jars, leaving at least ½-inch (1.5-centimeter) headspace. Seal with lids and let them cool down completely before transferring to the fridge.

Video

Notes

1. Larger fruits will yield more flesh than smaller ones so you may get slightly more jam.
2. Sugar – either granulated, superfine (caster), or brown sugar can be used. The sweetness of your jam will depend on the sweetness of the fruits as well as the cooking method! See note 5.
3. Lemon juice can be added to taste.
4. The number of jars you get out of this recipe may be different. This will depend on the jam’s consistency (e.g.: a thicker jam = less jars, a thinner jam = more jars). For that reason, I recommend sterilizing more.
5. Cooking time will vary. This depends on a few factors – the heat (the higher the heat, the quicker the jam will be ready), the ripeness of fruit (under-ripe fruit will take slightly shorter as it contains more pectin) as well as altitude you live in. Detailed information about the cooking process is under the section “Cooking loquat jam – Important”. The difference can be even 20 minutes.
6. Store in the fridge (up to 3-4 weeks) or freezer (up to 6 months)

Course: Condiment

Cuisine: American

Keyword: Homemade jam, Loquat jam recipe

Nutrition Facts

Loquat Jam

Serving Size

 

1 tbsp

Amount per Serving

Calories

134

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Sodium

 

1

mg

0

%

Potassium

 

271

mg

8

%

Carbohydrates

 

35

g

12

%

Fiber

 

2

g

8

%

Sugar

 

22

g

24

%

Protein

 

1

g

2

%

Vitamin A

 

1541

IU

31

%

Vitamin C

 

2

mg

2

%

Calcium

 

17

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

** As an Amazon Associate I earn from qualifying purchases.

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