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 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 3jars (5-ounce/150-milliliters each), see note 4
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
Larger fruits will yield more flesh than smaller ones so you may get slightly more jam.
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.
Lemon juice can be added to taste.
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.
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.
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.
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