Here is a recipe for Loquat Jam.
Loquats are those small, yellow-orange fruits that are sometimes called “Japanese Plums.” They are perfect for jam because they are high in natural pectin (specifically in the seeds and under-ripe fruit), meaning you don’t need to add commercial pectin to get a good set.
The 4 Core Ingredients
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2 lbs Loquats (fresh)
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2 cups Granulated Sugar
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2 tbsp Fresh Lemon Juice
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1/4 cup Water
The Process
1. Prep the Fruit (The Tedious Part)
This is the only difficult step. Loquats have large, brown seeds and a tough skin.
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Wash the fruit.
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Cut each loquat in half and pop out the seeds. Do not throw the seeds away! (See the tip below).
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Remove the blossom end (the tough little brown flower part on the bottom).
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To peel or not to peel? The skin is edible and contains pectin, but it can be tough in jam. If you want a smoother texture, you can peel them (blanch them in boiling water for 30 seconds first to make it easier). If you don’t mind a slightly more textured, rustic jam, leave the skin on and chop them roughly.
2. Cook the Fruit
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In a heavy-bottomed pot or Dutch oven, combine the chopped loquats, water, and lemon juice.
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Bring to a simmer over medium heat. Cook for about 15-20 minutes, mashing occasionally with a potato masher, until the fruit is soft and broken down.
3. Add Sugar & Boil
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Add the sugar and stir until completely dissolved.
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Increase the heat to medium-high and bring the mixture to a rolling boil (a boil that doesn’t stop when you stir it).
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Boil hard for 10-20 minutes, stirring frequently to prevent scorching. It will thicken and turn a deep amber color.
4. Test for Doneness
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The Cold Plate Test: Place a small plate in the freezer. Drop a teaspoon of jam onto the cold plate and let it sit for 30 seconds. Push it with your finger. If it wrinkles and holds its shape, it’s done. If it’s runny, keep boiling for another 2-3 minutes and test again.
5. Can or Store
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Pour the hot jam into sterilized jars, leaving 1/4-inch headspace.
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Process in a water bath canner for 10 minutes if you want shelf-stable jam, or simply let it cool and store in the refrigerator for up to 3 months.
⚠️ The Most Important Tip: The Pectin Seed Bag
Loquat seeds are surrounded by a gel that is loaded with natural pectin. Instead of discarding them immediately:
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Tie the saved seeds and any peels (if you peeled them) into a small square of cheesecloth.
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Drop this bag into the pot while the jam is cooking.
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The pectin will leach out naturally, helping the jam set perfectly.
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Before bottling, squeeze the bag with tongs to extract the gel, then discard the bag.
Flavor Pairing: Loquat is sweet and slightly tangy, similar to apricot or peach. It pairs beautifully with a thumb of fresh ginger or a split vanilla bean added during the cooking process.