Loquat Jam

June 29, 2018 at 5:06 pm Leave a comment


My friend Cy has a loquat tree and this year has been very fruitful … heh. You may be asking “what’s a loquat?” It’s defined as a small yellow egg-shaped acidic fruit, from an Asian evergreen that’s of the rose family, also known as a Japanese Plum.


I will admit I went into this project blind, having absolutely no experience with loquat jam. It truly is a labor of love and well worth all the effort that goes into it. Loquats have very large seeds, sometimes as many as 4, and a thick skin. All which need to be removed from the tasty flesh.

8 cups prepared loquat flesh
4 cups sugar
5-6 tablespoons standard pectin
2 tablespoons lemon juice
1-2 teaspoons additional flavoring, optional (vanilla or cardamom)

To prepare loquats for jam, wash the fruit, remove the seeds, then cook the flesh with a splash of water until softened. Once soft, use a food mill to remove the skins. Note: Next time, and there will be a next time, I’m going to skip this step of removing the skins and process the jam with an immersion blender once cooked. I’ll edit this recipe if there’s success.

Canning supplies
8 or so  6-ounce canning jars, with new lids and bands
canning funnel (optional)
1 large (non reactive) pot for jam making
another large pot for canning

Sterilize the jars and lids. I recommend an internet search for complete how-to instructions on canning.

Stir the pectin into the sugar and set aside.

In a large pot over high heat bring the fruit, lemon juice, and maybe a splash of water to a boil
stir in sugar and pectin mixture
continue to stir as the sugar dissolves
bring to a full and rolling boil (it’s really hot, be very careful)
stir continuously for 1 minute (set a timer)
turn off heat
fill the jars, cap and refrigerate or process jars for safe keeping



Entry filed under: General Info, Tips, & DIYs, Uncategorized.

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