• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe

    You Are Here Home » Jam and Preserves Recipes

    Published: Apr 19, 2019 Updated: Oct 6, 2020 by Hilda Sterner | This post may contain affiliate links 147 Comments

    Easy Loquat Jam Recipe

    Sharing is caring!

    3361 shares
    • Share2064
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    loquat jam

    The loquat is a delicious, plum-sized fruit that can be picked and eaten right off the tree. However, this unique fruit can also be enjoyed in various loquat recipes, including Loquat Margaritas, Loquat Salsa, and this yummy Loquat Jam Recipe.

    loquat jam being spooned into jars

    Besides loquat jam, there are so many other loquat recipes! They include loquat wine, cobbler, pie, chutney, salsa, and loquat barbecue sauce. Loquats can also be brewed in hot water to make loquat tea.

    Loquats can be somewhat sour. Luckily, this makes them ideal for this loquat jam or to make Loquat Preserves. Adding a pinch of cardamom really balances out the flavor of this unique and tasty jam.

    loquats in a bowl

    Why This Recipe Works

    This Loquat Jam recipe is super simple and requires just a little preparation. The only ingredients you'll need are loquats, sugar, and a splash of lemon juice. Pectin is not needed for this recipe since Loquats are naturally high in pectin.

    For a little extra "something-something" consider adding ½ teaspoon of ground cardamom. It's my favorite spice for a reason.

    If you don't like cardamom, you can use vanilla bean instead. You're going to want to devour this jam and share it with family and friends, but make sure to save a jar to make some Loquat Cheesecake! It is heavenly!

    How to Make Loquat Jam

    Step 1

    Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters. Discard the seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats.

    sliced and seeded loquats in a large measuring cup

    Tip: The loquat peel can be left on or removed. I prefer to leave it on.

    Step 2

    Add prepared loquats to a 6-quart Dutch oven. Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.

    loquats covered with sugar in a pot for loquat jam

    Step 3

    Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently for approximately 35-40 minutes.

    sliced loquats in a pot

    Step 4

    The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.

    loquat preserves in a pot

    Step 5

    Use a hand-held immersion blender to blend the jam into the consistency that you desire. However, allow the jam to cool for approximately 30 minutes before doing so to avoid being splattered by the hot liquid. Or leave it chunky, which is how I prefer it.

    • preserves in a pot
    • loquat glaze for cheesecake

    Tip: It helps to Keep the immersion blended fully submerged to avoid splatter.

    Step 6

    Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids tightly, then process in boiling water for ten minutes. 

    3 jars of jam on a dish towel
    Canned Loquat Jam

    Recipe FAQs and Expert Tips

    What Are Loquat Fruit?

    Loquats are originally from China, and are commonly referred to as either "Chinese Plums" or "Japanese Plums." They are also known as "Japanese medlar."

    Loquats are often confused with Kumquats. Although they are nothing alike in taste or appearance. I imagine the reason for the confusion is that both fruits end with "quat" and are somewhat obscure.

    One difference between the two is that loquats grow in clusters and kumquats do not. Although both fruits originated in China, Kumquats are, in fact, citrus. They look like pecan-sized oranges.

    Kumquats are eaten along with their peel. This is because the fruit itself is quite sour. Moreover, the peel is sweet, which balances out the flavors beautifully.

    two Kumquats

    What Do Loquats Taste Like?

    Loquats have thin, smooth skin that can be easily peeled when the fruit is ripe. However, the fruit can also be eaten with the skin on.

    When ripening, Loquats go from green to yellow and eventually develop a deep orange hue.

    When picked too soon, loquats taste sour. However, if you allow them to fully ripen, they are as juicy as a ripe pear. I've seen the flavor described as a mix of citrus, apple, cherry, and plum.

    I guess everyone has their own way of describing it. For me, however, a loquat tastes like a cross between mangos and peaches.

    loquat tree

    Do Loquats Have Seeds?

    Each loquat has one to four large shiny, brown seeds. These seeds pop out easily when the fruit is cut, or taken a bite out of. Loquat seeds are poisonous if consumed in large quantities, so be sure to keep them out of the reach of pets and children.

    loquats sliced in halfloquat seeds inside a hand

    What Does Loquat Jam Taste Like?

    To me, Loquat Jam tastes similar to Peach Jam. It has a definite sour flavor, similar to other jams including plum and apricot jam.

    One of the things that affect the flavor of this jam is the flavoring added. Because loquats are sour, to begin with, very little lemon juice is required. Other flavorings include vanilla and cardamom.

    I can't decide which of the two is my favorite. For this reason, I make it both ways. If you don't have vanilla beans on hand, just use 1 teaspoon of vanilla extract.

    two jars of loquat jam

    Is it Hard Growing Loquats?

    These days, loquats can be found in many countries, including the U.S., where they can be grown in zones 7-10.

    The plant does well in full sun, as well as partial shade. Loquats thrive when planted in well-draining soil, and are watered regularly.

    Although loquats can be grown from seeds (like the one my mom planted in her San Diego home), they do better when planted using a cutting.

    For more information on growing loquats, check out this Loquat Fact Sheet.

    a large loquat tree

    Are Loquats Good for You?

    Not only are loquats delicious, but they are also full of health benefits. Some of the health benefits reaped from the consumption of loquats cab be found below.

    • Regulating blood pressure
    • Reducing the risk of cancer
    • Lowering cholesterol levels
    • Aids circulation
    • Maintains vision
    • Aids digestion
    • Boosts immunity

    Loquats are also relatively low in carbohydrates. A large loquat contains right around 2 to 2.5 grams of carbohydrates. So feel free to enjoy this tasty fruit without the guilt!

    • The white membrane that encapsulates the seeds does not need to be stripped from the fruit before making the jam.
    • If you prefer a smoother texture, remove the loquat skin before using them in the jam.
    • Loquat seeds make your fingers and finger nails black. You may want to wear gloves when handling the loquats.

    Related Recipes

    • loquat salsa
      Fruit Salsa Recipe (using loquats)
    • mulberry jam on bread with mulberry jam jar
      Mulberry Jam and Other Mulberry Recipes
    • persimmon jam
      Persimmon Jam
    • mountain berry jam
      Montana Mountain Berry | Huckleberry Jam

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    loquat jam being spooned into jars

    Loquat Jam Recipe

    Delicious Loquat Jam with a hint of cardamom.
    4.79 from 69 votes
    Print Pin Rate
    Course: Condiments
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Rest Time: 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 4 8 oz jars
    Calories: 57kcal
    Author: Hilda Sterner

    Ingredients

    • 8 cups loquats (seeded and quartered)
    • 4 cups sugar
    • 1 tablespoon lemon juice
    • ½ teaspoon cardamom

    Instructions

    • Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters. Discard the seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats. 
    • Add prepared loquats to a 6-quart Dutch oven. Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.
    • Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently for approximately 35-40 minutes.
    • The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.
    • Use a hand-held immersion blender to blend the jam into the consistency that you desire. However, allow the jam to cool for approximately 30 minutes before doing so to avoid being splattered by the hot liquid. Or leave it chunky, which is how I prefer it.
    • Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids tightly, then process in boiling water for ten minutes. 

    Notes

    • The white membrane that encapsulates the seeds does not need to be stripped from the fruit before making the jam.
    • If you prefer a smoother texture, remove the loquat skin before using them in the jam.
    • Loquat seeds make your fingers and finger nails black. You may want to wear gloves when handling the loquats.

    Nutrition

    Serving: 1Tablespoon | Calories: 57kcal | Carbohydrates: 15g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 13g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This Loquat Jam Recipe was originally published on 4/19/19 and updated on 11/14/19 by changing some of the post's copy.

    More Jam and Preserves Recipes

    • pear jam in a jar
      Small Batch Pear Jam
    • 2 jars of apple pie filling recipe with apples around them
      Canning Apple Pie Filling
    • jars of dandelion jelly stacked on eachother
      Wild Dandelion Jelly
    • jar of jam with a spoon on top
      Welcome Fall Crabapple Jam (no pectin)

    Sharing is caring!

    3361 shares
    • Share2064
    • Yummly
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mary Henson says

      March 22, 2023 at 6:24 pm

      Really want to give this a try, we usually have a good crop. Thank you.

      Reply
      • Hilda Sterner says

        March 22, 2023 at 6:55 pm

        Oh yes, you'll have to. I can't wait to hear what you think. Everyone seems to love this recipe!

        Reply
    2. Donna Robinson says

      November 04, 2022 at 5:15 pm

      5 stars
      I have recently made this jam but cut the sugar down to 2 and a half cups, it tastes good.

      Reply
      • Hilda Sterner says

        November 04, 2022 at 5:21 pm

        Good to know, thank you!

        Reply
    3. Ilda says

      October 24, 2022 at 2:32 am

      5 stars
      Delicious jam with cardamom, which it was the first time I’ve used this spice.

      Reply
      • Hilda Sterner says

        October 24, 2022 at 4:56 am

        I'm so glad you liked it, cardamom is my favorite spice. I use it in a lot of my recipes. Just search for "cardamom" in the search bar to find all the recipes!

        Reply
    4. Laura says

      May 07, 2022 at 1:04 am

      5 stars
      I live in China and the school I work at gifted us a huge box of loquats! I used this recipe and made a ton of jam, it turned out delicious and not overly sweet 🙂 I cut the sugar down a cup to 3 cups and it was great!

      Reply
      • Hilda Sterner says

        May 07, 2022 at 2:54 am

        Hi Laura, what a great gift! I'm totally jealous. Thanks for letting us know that it worked out with less sugar. I'm sure others will find the information helpful as well. Take care!

        Reply
    5. Hannah says

      March 27, 2022 at 2:34 pm

      5 stars
      We followed your recipe once last season and again this season. I harvest the fruit, my boyfriend preps the fruit. I make the jam. We leave the skin and the interior membrane on and since I don't have an immersion blender I just use my blendtec blender. I love the car to Mom I also add a bit of cinnamon and Himalayan sea salt, about a quarter teaspoon each. It honestly tastes like candy. We've always just used it directly as jam but I'm enjoying everyone's inspiration for other uses such as on top of yogurt or on chicken. Thank you so much for sharing the recipe and the easy step-by-step process!

      Reply
      • Hilda Sterner says

        March 27, 2022 at 2:38 pm

        Thanks, Hannah! Be sure to save some for Loquat Cheesecake and if you drink, Loquat Margaritas! I'm in Montana now, so no loquats for me. 🥺

        Reply
    6. Doug B says

      March 19, 2022 at 5:24 pm

      5 stars
      I used your recipe today and had great results. However, it seemed like it took forever to get the loquats ready for the pot. For me there were 5 steps for each loquat to get it ready. Wash them, cut the ends off, cut them open lengthwise, remove the seeds, remove the white membrane and peal them. The skins were tuff maybe due to a dry spell.
      Before pealing I put the cut half's in the ref overnight to firm them up.
      I'll share my technique;
      Easy pealing. I used a melon scoop, hold the half in one hand and using the scoop start in the middle of the loquat rotating it in a counterclockwise direction scooping the flesh then rotate the scoop backwards and scoop the other half using a counterclockwise direction. This part went really fast for me.
      I ended up with two 16 oz jars of jam.

      Reply
      • Jose Luis says

        March 27, 2022 at 5:05 pm

        Don't forget to save the seeds to make Nespolino!

        Reply
        • Hilda Sterner says

          March 27, 2022 at 5:12 pm

          Great idea!

          Reply
    7. Rachael says

      March 14, 2022 at 9:39 am

      5 stars
      During the shut down in 2020, while trying to keep my preschool aged children busy, we harvested a huge basket of loquats from a neighbor's tree. I found you recipe and we tried it. They loved it! Now we're on year 3 of harvesting in order to make this jam. My girls have insisted that this is a new family tradition. Thank you for sharing! I think we will also try your loquat cheesecake this year as well!

      Reply
      • Hilda Sterner says

        March 14, 2022 at 9:46 am

        Hi Rachel,
        That is so sweet. I'm honored to be a small part of your family tradition. I'm excited to see what you think of the cheesecake, it's one of my favorites!

        Reply
    8. Susie Patrick says

      June 25, 2021 at 3:33 pm

      Is there a substitute for cardamon?I’ve made loquat jelly before, but never used cardamom.

      Reply
      • Hilda Sterner says

        June 25, 2021 at 3:57 pm

        You don't need to add it if you don't have it or use a small amount of cinnamon.

        Reply
    9. Carrie says

      May 27, 2021 at 11:07 am

      5 stars
      I just made my third batch yesterday! We didn't get much rain over the winter here in SoCal, so the loquats were smaller than usual, and a bit dry. So naturally the labor was preparing them, whew. But every time turned out fabulously! Cardamom, magic! This is also great usage of fruits which got old sitting on the counter waiting for us to eat them, or late-season bird-pecked ones lol. I've canned 24 little jars for yogurt topping, etc all year. And YES I tried your cheesecake, will leave review over there 😉

      Reply
      • Hilda Sterner says

        May 27, 2021 at 11:17 am

        Hi Carrie, thank you again for the wonderful review! I'm also happy to hear that you tried the cheesecake and look forward to the review! Now, did you try the margarita? I share how to make a virgin version in the comments below that recipe. Enjoy!

        Reply
        • Carrie says

          May 30, 2021 at 9:06 pm

          You're quite welcome! Thank you for introducing me to the cardamom and loquat synergy. I haven't tried the margarita, will have to wait until next year when there are fresh ones. I did review the cheesecake, it's ok to giggle at me 🙂

          Reply
    10. John I says

      May 21, 2021 at 5:29 pm

      5 stars
      Hi Hilda, I really enjoyed making your recipe. Just curious, should I add water at any point to the mix? It doesn't say to do so, but I was worried the loquats would burn and stick to the pot, so I added some. After about 45 minutes of cooking, the batch was still watery and not thickening.

      Also, what would you say to using a sugar substitute such as stevia or sucrose?

      Thanks again!

      John

      Reply
      • Hilda Sterner says

        May 21, 2021 at 5:56 pm

        Hi John, No, you don't add water because the loquats release plenty of juices and the sugar liquifies. How much water did you add? I'm pretty specific with my recipes so you'll want to follow the recipe as-is without modifying it. You may have to cook it longer, or use pectin. One thing to keep in mind that if you haven't emulsified it, it will look like there's a lot of liquid, but once emulsified, it will thicken up. Maybe give that a try? I know people do use sweeteners, but I have not so I really can't advise you in that regard. Good luck, I hope it turns out!

        Reply
    11. Monica says

      May 11, 2021 at 1:11 am

      5 stars
      Hi dear Hilda!!!
      Thank you thank you thank you very much for this recipe. I received many loquats as a present and I didn’t know what to do with them. This recipe really saved me.
      Everything went perfect, the jam is just delicious. First time for me with this fruit.
      I didn’t want to leave the sack of the seeds so I find out that remove it with a little spoon is easier than with the knife.
      Again thanks a lot.
      All the best 🙋🏻‍♀️

      Reply
      • Hilda Sterner says

        May 11, 2021 at 5:40 am

        Hi Monica, I'm glad you are enjoying the jam. I'm excited to try your method of removing the seeds. I have a bagful of loquats in my fridge.

        Reply
    12. Sheila says

      April 21, 2021 at 12:24 pm

      5 stars
      Okay so I didn't make this myself, but one of my favorite jams that I've tried of Hildas'. The flavor is amazing, so so good. Thanks for sharing

      Reply
      • Hilda Sterner says

        April 22, 2021 at 7:08 am

        Thank you, my friend! I need to hit up Diane for more loquats while I'm in SD. Maybe you can take me there since I have no wheels at the moment? 😬

        Reply
    13. Graham says

      March 21, 2021 at 6:26 pm

      Hey Hilda!

      Can I use honey instead of sugar?

      Thanks!

      Graham

      Reply
      • Hilda Sterner says

        March 21, 2021 at 6:48 pm

        Hi Graham, I've never used honey in jam before, but I have read that you can substitute honey for sugar in some jams. According to what I've read you need to use less less honey than sugar, approximately 3/4 of a cup of honey to every 1 cup of sugar. You may also need to cook it longer and use pectin to thicken the jam. If you decide to try it, let me know how it goes!

        Reply
        • Graham says

          March 21, 2021 at 7:37 pm

          Thanks, I’ll give both a try!
          There are hundreds of fruits right now in our neighborhood I’d like to harvest!

          Reply
    14. Louise says

      January 03, 2021 at 2:37 pm

      Can this be made with a combination of loquats and kumquats? I have misplaced a recipe that we loved and now can't find another. Thank you. We have both loquat and kumquat trees..

      Reply
      • Hilda Sterner says

        January 03, 2021 at 2:49 pm

        Hi Louise,
        I've never tried making kumquat preserves, so I can't speak from experience. Maybe try it with a small batch first to test it out? I'd love to hear how it goes!

        Reply
        • Sue says

          June 01, 2021 at 11:20 am

          Louise, I am addicted to Kumquat jam!
          I use the following ratio:
          6c water
          4c sliced kumquats
          2c sugar

          Put seeds in cheese cloth and let soak w/kumquats and water for a few hours to overnight..to release the pectin.
          Add sugar during cooking.
          Makes 5 cups

          Reply
          • Hilda Sterner says

            June 01, 2021 at 11:40 am

            Just to confirm, you're referring to kumquats and not loquats?

            Reply
    15. Jose Luis Caceres says

      August 12, 2020 at 1:33 pm

      5 stars
      Hi Hilda,

      Unfortunately, my family found this jam to be just so-so. The recipe is fine--five stars. It's just that loquat seems to make for a bland jam. It's not your fault. If you have a loquat tree, this recipe is perfectly fine for making jam. It's just that it's hard to make it compete with the other jams in our pantry. The worst blackberry jam might be better than the best loquat jam. This jam needs something extra. I'm looking for suggestions! Here are some recipes I've tried and the results:

      Plain: so-so
      Yours with Cardamon: so-so
      +Ginger: so-so
      +Ginger + Gin: promising
      +Amaretto: not bad, the kids didn't like it
      +Chardonnay: I haven't tasted this batch yet

      I'm searching for ideas. I'm going to try a champagne & star anise version next year. The jalapeno idea sounds neat paired with goat cheese and crackers, but I wouldn't want jalapeno loquat on toast.

      But here's what I REALLY wanted to share:
      1. SAVE the SEEDS! I've made super delicious liquor from the seeds. Look up recipes for "Nespolino." I did mine with dehydrated (I have a dehydrator) seeds, vodka, rum, brandy, meyer lemon vanilla zest, and vanilla extract. It tastes amazing, like almonds and cherries. Next year I'll try adding rose petals and vanilla beans (they're super expensive tho).

      2. I've made super delicious "shrub" with the pitted fruit. Just pour boiling vinegar (white vinegar, apple cider vinegar, champagne vinegar, and/or white wine vinegar) over pitted fruit in a jar. Then, 3 months later (I waited 4), filter out fruit and sediment (save fruit for chutney), boil, and dissolve an equal part sugar. Then make the following cocktail low ball or high ball: 1 shot shrub, 1 shot gin, ice, club soda, three shakes orange bitters, garnish with lemon wedge. Or try a mocktail omitting gin.

      3. Next year I plan to make a liquor recipe where you steep whole loquats in brandy for 12 months.

      Now, if I can just find an improved jam recipe.

      Reply
      • Hilda Sterner says

        August 12, 2020 at 1:50 pm

        Hi Jose,
        Sorry that you weren't too impressed with the loquat jam, most of my friends love it, and it's one of the most popular recipes on my blog. It sounds like you've tried enough recipes to maybe just accept that you don't like loquat jam. That's ok, however, because it sounds like you have plenty of other loquat recipes to pursue. Also, I want to thank you for the other recipes you shared. If I can get my hands on some loquats next year, I'll definitely try some of them. Take care!

        Reply
        • John says

          May 25, 2021 at 11:18 am

          5 stars
          I think your recipe is great. Side note: have you ever met one of those people that just loves to “one-up” everyone? Like, you can be telling a story and they just always have to have a story of their own that is more amazing? Not sure what made me think of that... oh well, have a great day and keep doing an awesome job with your website. 🙂

          Reply
          • Hilda Sterner says

            May 25, 2021 at 12:46 pm

            Yup, my son. He thinks he can outdo every one of my recipes. 😂

            Reply
      • Jose Luis Caceres says

        August 12, 2020 at 2:06 pm

        5 stars
        Update: In 2021 I'm going to try using younger, less ripe loquats. I might have picked mine too late in the season. Maybe if I pick them when the flavors are brighter and tarter, I'll get a more pronounced flavor.

        I've found some other variations to try:
        + sweet cicely leaves
        + vanilla and cinnamon
        +apple and lemon
        +geranium leaves

        I'll come and share an update in May 2021. See you then!

        Reply
    16. Kathy Kelly says

      July 27, 2020 at 7:26 am

      Hi Hilda, I recently moved to Florida and discovered loquats. I just finished putting up loquat chutney and a loquat liqueur. Next year I will make your jam with cardamom. I have made jams and jellies for years with a wax seal, and I have never water bathed them due to the high sugar content. Is it really necessary to water bath this jam?

      Reply
      • HildaSterner says

        July 27, 2020 at 7:37 am

        Hi Kathy, Thanks for your question. I've never used a wax seal, so I can't speak to that. However, I do recommend processing the jam using the jars with the lids, especially for extended storage in a pantry. If they were going to be consumed within a month or so, or refrigerated, it's probably not necessary. The loquat liqueur sounds wonderful. I might attempt it next time. Thanks!

        Reply
    17. Sheila Tong says

      June 04, 2020 at 7:18 pm

      5 stars
      This is now one of my favorite jams

      Reply
      • HildaSterner says

        June 07, 2020 at 8:38 am

        And you're one of my favorite people! 😘

        Reply
    18. Lucinda Glossop says

      June 02, 2020 at 2:39 pm

      Hi Hilda,
      I was just given some fresh loquats. I've never worked with them but the flavor of the one I ate seemed as if it would pair well with some jalapeno. Since we love jalapeno jellies, I'm just wondering if you've ever added a bit of chopped jalapeno to your recipe and if you did, what proportions did you use?
      Thanks,
      Cindi

      Reply
      • HildaSterner says

        June 02, 2020 at 5:14 pm

        Hi Lucinda, I love the idea of using jalapeno peppers. Although I've done that with figs and strawberries, I've never tried it with loquats before. I'd love to hear how it goes!

        Reply
    19. Nicole says

      May 26, 2020 at 9:48 am

      This jam looks really good. I was wondering if you remove the white membrane that encapsulates the seeds when you make the jam? I’ve never made jam with this fruit before. If it’s ok to leave the membrane it might make prep. Easier. Thanks

      Reply
      • HildaSterner says

        May 26, 2020 at 11:33 am

        You can leave it on if it makes it easier for you, I pulled it right out while deseeding the fruit. When they occasionally make their way into the jam, I leave them in there and they don't affect the flavor.

        Reply
        • Nicole says

          May 26, 2020 at 8:40 pm

          Thank you, your jam sounds wonderful, my tree is loaded I think I will make this soon!

          Reply
    20. Sadhana says

      May 09, 2020 at 7:55 am

      5 stars
      Hi!

      Thank you for sharing the recipe! It's the first time I have ever made jam and it came out delicious. I live in Portugal and we currently have a bounty of loquat's, they taste ok raw but as a jam they are incredible.

      Thank you again!

      Reply
      • HildaSterner says

        May 10, 2020 at 11:46 am

        Hi, thank you so much for stopping by and reviewing the recipe. They are currently in season here in San Diego too. I'm hoping to get my hands on some really soon! Enjoy!

        Reply
    21. Isla Holmes says

      May 03, 2020 at 7:15 pm

      5 stars
      I didn't like the texture of the jam with the skins left on. I ended up running the jam through a food mill to get rid of the skin. I know that I know have a jelly, but the flavor is still incredible.

      Reply
      • HildaSterner says

        May 03, 2020 at 8:05 pm

        Hi Isla, I'm glad you like the flavor, that's the most important thing I guess. Now you know for next time to leave the skin off. I personally love the texture the skin adds, but everyone has their own preference. Thank you for stopping by to leave your review!

        Reply
    22. Corrie says

      April 27, 2020 at 3:56 pm

      I have plenty and I'm in Bayho San Diego! Come get em.

      Reply
      • HildaSterner says

        April 27, 2020 at 6:36 pm

        That's so sweet! I'm in Montana now. Not sure when I'm getting back to San Diego!

        Reply
    23. Linda says

      April 27, 2020 at 3:21 pm

      I live in the Dallas metroplex. Usually I cannot make loquat jam because the weather will warm and my tree will bloom. Then we have a freeze and ruins the blossoms. This was a perfect year. I just put my jam in jars. It is wonderful..

      Reply
      • HildaSterner says

        April 27, 2020 at 6:38 pm

        Thanks, Linda! I'm glad you had a good year! Enjoy the jam and make the Loquat Cheesecake if you get a chance. It's delicious!

        Reply
      • Donna D says

        May 04, 2020 at 8:44 am

        5 stars
        I also live in Dallas FTW area. I tried this recipe yesterday, and it is delicious! I left the skins on (and looked like beautiful preserves) however, I also ran thru food processor-GORG. I halved the entire recipe. Also, I used 1/ 4 tsp gr ginger + 1/4 gr. Cinnamon instead of the cardamom; also I used 1/4 tsp of Lemon Oil Essence instead of the lemon juice...as this is what I had on hand!

        Reply
        • HildaSterner says

          May 04, 2020 at 9:20 am

          Hi Donna, love the changes and glad you got good results. Thanks for the review!

          Reply
    24. J says

      April 27, 2020 at 12:53 pm

      Excited to try this recipe! How much jam does this recipe make? Also, do you know how long the jam could be refrigerated without processing in the water bath?
      Do you have a recommended method to sterilize the jars in advance?
      Thanks!

      Reply
      • HildaSterner says

        April 27, 2020 at 2:00 pm

        Hi Joan, the recipe makes 4 8 oz jars. The jam should be fine for at least a couple of months. Mine always goes so fast! As far as sterilization, boil the jars for 10 minutes before filling them. Good luck!

        Reply
    25. Christy Foster says

      April 26, 2020 at 9:54 pm

      I tried the loquat jam recipe today. This is my second try and still not sure I got it to work. First time, I cooked too long and got a very sticky, fruit leather instead of jam. This time, I tried following your recipe (except I cut the sugar back) and jam seems to be too runny! What am I doing wrong?

      Reply
      • HildaSterner says

        April 27, 2020 at 6:44 am

        Well, the first time you cooked it too long if it got sticky and leathery. The second time you cut the sugar back. That would cause it to be too watery. I know it might seem that there's too much sugar, but trust me, it's needed and it makes this jam taste dynamite, just read the reviews! I hope you have some loquats left to try the recipe as suggested. Maybe do half a batch but stick to the recipe ratios. Good luck!

        Reply
    26. Small Family says

      April 26, 2020 at 3:15 pm

      Loquats are in full bloom right now in San Diego. Our tree is overflowing and I went years wasting so much fruit not knowing what to do with them. Thank you so much for your recipe. During self isolation, it is a welcome activity for our family to do together.

      Reply
      • HildaSterner says

        April 26, 2020 at 3:21 pm

        I know they are! I'm sad to be missing them as I am in Montana until Mid May. I hope there's some left when I get back! Enjoy & stay safe!

        Reply
    27. Judy says

      April 26, 2020 at 1:26 pm

      Can the jam be frozen instead of processing in a water bath?

      Reply
      • HildaSterner says

        April 26, 2020 at 3:12 pm

        Hi Judy,
        I really don't know. I've never frozen jam before. Sorry I couldn't be more helpful!

        Reply
    28. Mark says

      April 26, 2020 at 11:16 am

      Love the recipe and have used it multiple times now. The photo of the tree looks like it could be Clairemont. I grew up in San Diego as well.

      Reply
      • HildaSterner says

        April 26, 2020 at 11:44 am

        Are you referring to the really large tree? If so,it's in Santee. My husband grew up in Clairemont!

        Reply
    29. Camille says

      April 24, 2020 at 9:15 am

      Hello! Do you peel the loquats? I know it's probably optional, just trying to decide. I would of course rather not have to peel them, but if it makes a big difference in the jam, maybe I will!

      Reply
      • HildaSterner says

        April 24, 2020 at 11:01 am

        I leave the peel on because I LOVE it, but you don't need to. It's totally up to you!

        Reply
        • Camille says

          April 25, 2020 at 11:27 am

          Thanks! Trying it today.

          Reply
      • Mark says

        April 26, 2020 at 11:16 am

        I do not peel them and it turns out great.

        Reply
    30. Jeremy says

      April 20, 2020 at 6:03 pm

      5 stars
      I made your jam today and it is AMAZING. I've had a tree in my backyard for years, but never had time, until now, to do anything with the fruit. Thank you so much! Can't wait to do the cheesecake next!

      Reply
      • HildaSterner says

        April 20, 2020 at 6:12 pm

        Isn't Loquat Jam the best? I love it so much! I'm glad you liked it too.

        Reply
        • Elisabeth Lang says

          April 24, 2020 at 6:22 am

          Hello! I’ve just discovered I have two large loquat trees at our new home in Dallas. I’m excited to try the jam....they have a TON of fruit right now. One question, do you need to peel them first?

          Reply
          • HildaSterner says

            April 24, 2020 at 11:02 am

            Haha, I just answered that question for someone else. I leave the peel on, but you can peel them if you don't like the skin in the jam. I happen to love it!

            Reply
    31. Barbara says

      April 19, 2020 at 8:22 pm

      Hi, in the narrative above, you mention using an immersion blender, but the recipe doesn’t call for it. What’s the best way? Blended or not? Thank you!

      Reply
      • HildaSterner says

        April 19, 2020 at 9:14 pm

        Hi Barbara,
        It's really just a matter of preference. If you like it chunky, leave it as is. Otherwise, use an immersion blender to get a smoother consistency.

        Reply
    32. Jill says

      April 18, 2020 at 10:18 am

      Can you make these with no (preferred) or less added sugar?

      Reply
      • HildaSterner says

        April 18, 2020 at 10:25 am

        Hi Jill, I haven't tried making it with less sugar since I think it's already a perfect recipe. However, you can always experiment with the sugar amount and see how it goes. I would start with once cup less and see how that goes. It might take a few batches to perfect. Good luck!

        Reply
    33. Zuri says

      April 18, 2020 at 7:55 am

      Hello Hilda! I have made the jam and it was a success! I made it with fresh loquats, but my tree was so full that I’ve decided to wash them, core them and freeze them. What is the procedure I should follow to make jam again but with frozen loquats?
      P.S. for my daughter’s birthday I made loquat bellinis!!! Awesome

      Reply
      • HildaSterner says

        April 18, 2020 at 8:55 am

        Good morning! I have made the jam with frozen loquats. I follow the same procedure as the original recipe. It just might require a little more time since the loquats are frozen. The Bellinis sound heavenly! Be sure to try my Loquat Cheesecake while you still have jam.

        Reply
    34. Liz says

      April 16, 2020 at 6:51 pm

      I’m going to make this jam tomorrow. Do the jars need refrigeration, or can the be stored in the pantry?

      Reply
      • HildaSterner says

        April 16, 2020 at 6:54 pm

        Hi Liz, as long as you process the jars in boiling water for 10 minutes or so, it doesn't need refrigeration. I know it doesn't specify that in the body of the post, but it's in the instructions in the recipe card on the bottom of the page.

        Reply
    35. Kerry says

      April 16, 2020 at 5:51 pm

      Hi there - I’m wondering if you’ve made this ham with honey instead of sugar? If so, how much would I use?

      Thanks!

      Reply
      • HildaSterner says

        April 16, 2020 at 6:19 pm

        Hi Kerry, I'm sorry but I've never made jam with honey before. However, this is what I found online: "To use honey in place of sugar, use 7/8 cup for every cup of sugar, and don't change the other liquids. According to food labs, honey may be substituted effectively for up to half the sugar called for in a canning syrup recipe." I guess it's worth a try.

        Reply
    36. John says

      April 12, 2020 at 1:49 pm

      5 stars
      First time making Loquat jam and this recipe worked great. Wonderful flavor and easy to make!

      Reply
      • HildaSterner says

        April 12, 2020 at 5:22 pm

        Hi John,
        I'm so glad you found the recipe easy to follow and is happy with the results. Thanks for checking in!

        Reply
    37. kathe says

      April 11, 2020 at 1:40 pm

      My jam is not thickening...does it do so when cooling down?

      Reply
      • HildaSterner says

        April 11, 2020 at 2:28 pm

        Yes, it does. Try putting a few tablespoons on a plate in the fridge until it cools off to see the consistency. If it's still not as thick as you want it, you can cook it longer. Just be sure to keep the heat low and don't burn it. Good luck!

        Reply
        • Jeff Overby says

          April 16, 2020 at 12:05 pm

          Hi! I’m going to try your recipe tomorrow! Do you peel the loquats or just was and quarter them( removing seeds)?

          Reply
          • HildaSterner says

            April 16, 2020 at 2:12 pm

            I leave the peels on but you can do it either way. I do slice off the blossom end, however. Good luck!

            Reply
        • Kim Black says

          May 03, 2021 at 11:14 am

          Sadly my jam is not thick at all 🙁 Ive never made jam before what did I do wrong? Is there anything I can do to make it thicker now that it has been refrigerated?

          Reply
          • Hilda Sterner says

            May 03, 2021 at 1:27 pm

            Hi Kim
            Thanks for the question. It's possible that it needed to cook longer. It's something you'll learn with experience (judging when it's done). When I think the jam is ready, I turn off the heat and put a small amount on a plate and place it in the fridge. Once it cools, I see how thick it is. If it's not thick enough, I continue to cook it for another ten minutes or so and try again. Once you've made jam a few times you'll be able to eyeball it and know when it's ready. As for the jam you already made, you can do the same thing that I suggested above. The other option is to reheat it and add some pectin, then bring it to a boil for one minute. Let me know if you have any other questions.

            Reply
            • steve says

              April 12, 2022 at 7:07 am

              Hi Hilda. I too am still learning. My jelly is still watery also. Probably why I got 3 16oz jars instead of 2. You mentioned adding pectin. I have powder pectin and was wondering how much to add and do you add it before or after boiling? I have another recipe that adds 1tbs before boiling. Last year it turned out perfect. Thank you in advance. Steve

            • Hilda Sterner says

              April 12, 2022 at 7:15 am

              Hi Steve,
              It could be that you just need to simmer it some more to reduce it down. If you blend it with an immersion blender that will thicken it also. I've never added pectin to this jam because loquats are high in pectin. However, if you wanted to add pectin, try whisking in a tablespoon of pectin to the hot jam. You can also whisk it into the strained, cold liquid from the jam and then reheat the liquid with the jam. Be sure to bring it to a boil to see if it has reached the consistency you are looking for. I hope that helps, good luck!

    38. Sandra says

      April 09, 2020 at 9:32 am

      5 stars
      Thank you for the simple recipe!! I haven’t made jam since I was a kid helping in my grandma’s kitchen. I have three loquat trees (my husband calls them Nisperos having grown up in Mexico) that were overloaded with fruit. I would not ordinarily have time to do anything with them, but with the quarantine, I decided to try making your jam. I actually had cardamom in my spice drawer! It is beautiful and delicious and I’m so happy to have done something productive with the loquats!

      Reply
      • HildaSterner says

        April 09, 2020 at 9:43 am

        Hi Sandra, It seems many people have taken to making jam during this quarantine, which I love! I just wish there was something growing here in Montana that I could use to make jam. I might have to bust out my frozen huckleberries! I'm also hoping there's still some loquats left when I get back to San Diego. My friend has two large trees that she lets me pick from. Take care!

        Reply
    39. Charmaine says

      April 04, 2020 at 2:09 pm

      5 stars
      Super delicious. I got tired (aka lazy) after slicing up 5 cups of loquats, so I modified the recipe. Still turned out great! My first time ever canning and making a jam. Yay quarantine. Making another half batch now (have exactly 2 cups of sugar) and am thinking about adding a splash of bourbon. Why not. Thanks for this recipe!

      Reply
      • HildaSterner says

        April 04, 2020 at 2:24 pm

        Hi Charmaine, So glad your first experience canning was a success, congrats! Let me know how it tastes with bourbon. 😉

        Reply
    40. Elizabeth says

      March 31, 2020 at 8:46 pm

      5 stars
      Hey there, it's me again!
      So my mom and I gathered up more fruit and I gave this recipe another go, and was sure to lower the heat and lessen the time from the last batch. Man am I glad I gave it another go! The jam came out perfectly, and I couldn't be happier!
      So far I've used it in a PB&J and as a topper on some store-bought cheesecake, and both times it was fantastic! My mom uses it on her english muffins in the morning and she says she really likes it too!
      I definitely recommend to anyone who didn't succeed the first time to try again!

      Happy Jamming,
      Elizabeth

      Reply
      • HildaSterner says

        April 01, 2020 at 9:46 am

        Thank you soooo much for coming back and letting me know. You had me worried there for a moment 😬. Glad it worked out in the end. Enjoy!

        Reply
    41. Susan says

      March 31, 2020 at 7:00 pm

      5 stars
      The loquats I had were small (1/2" to 3/4"), and cutting/deseeding them was tedious. After 1 hour, I had 4 cups so decided to make a half recipe. After all, I may not even like it, I thought. I put it through the food processor, added the sugar, lemon juice and cardamom. Cooked it about 15 minutes. This part was very easy. It made 2-1/2 half pint jars. My husband and I agreed that it was very tasty! I will make more if I can find bigger fruit.

      Reply
      • HildaSterner says

        March 31, 2020 at 7:54 pm

        Hi Susan,
        I'm wishing I was in San Diego right now, where I could get my hands on my friend's loquats. Instead, I'm in Montana in the middle of a snowstorm (so beautiful)! I'm hoping there are some loquats left when I get back to San Diego. I'm glad you had success with the recipe and that both you and your husband liked the jam!

        Reply
    42. ka says

      March 29, 2020 at 5:15 pm

      was not sure how it would taste, its great. Thanks for sharing the recipe...

      Reply
      • HildaSterner says

        March 29, 2020 at 5:28 pm

        Thanks for coming back to let me know!

        Reply
    43. Cindy says

      March 28, 2020 at 11:42 am

      5 stars
      My daughter (6yo) and I just made this jam with our crop of backyard loquats. We were a bit shy of 8 cups, so we added in a package of strawberries and some vanilla. It was amazing! She told me that it was much better than all the recipes we’ve used in the past. Of course our city is currently under strict stay-at-home orders, so we now have tons of jam and no one we can share it with.

      Reply
      • HildaSterner says

        March 28, 2020 at 12:38 pm

        Thanks for your comment, Cindy. After the last few comments where they said the jam didn't turn out, I was beginning to doubt myself/the recipe. Thanks for restoring my confidence. 😉 Also, I LOVE that your six year old helped you make it! Might I suggest you mail jam to loved ones? I'm sure it would brighten their day, and we all need that right now, don't we? ❤️

        Reply
    44. Marina Bouchier says

      March 27, 2020 at 3:33 pm

      Hello Hilda,
      I just tried to make a loquat jam, but mine turned out more like loquat butter. It doesn't have a jam consistency. What did it go wrong?

      Reply
      • HildaSterner says

        March 27, 2020 at 5:47 pm

        Hi Marina, I'm not sure what you mean by "loquat butter." I can only guess what could have gone wrong. Most likely it cooked too long, or not long enough? What making jam, I will usually place a few tablespoons of the jam on a plate and place it in the fridge until it cools off. This will show you what the consistency will be like. If it's still too watery, I will cook it a little longer and try again. Sometimes when you overcook the jam and it gets too sticky and syrupy, you might be able to save it by stirring in some water and simmering it for a little bit. Sorry, I hope this helps.

        Reply
    45. Jace says

      March 26, 2020 at 1:57 pm

      Any idea on how long this jelly keeps for? Just wondering if theres an approximate expiration date. Im assuming the lemon juice acts as a natural preservative and im planning to make some jars and other dishes to send to friends since were definitely needing immunity boosts and i figure extra food would be nice right now for anyone ♡ Wouldnt want anyone getting sick if they keep it too long.

      I have two HUGE trees and picked 3 BUCKETS of them today in Louisiana and that was only the bottom of what i could reach!
      Thank you!

      Reply
      • HildaSterner says

        March 26, 2020 at 2:03 pm

        That's so sweet of you to send the jam to friends! I've had mine keep for up to six months. I also send the jam to family and friends, so I usually don't have too much extra jam to store. I have a feeling it might last even longer.

        Reply
    46. Elizabeth says

      March 25, 2020 at 6:37 pm

      I was super excited to find a loquat jam recipe and give making jam for the first time a try. I quartered the recipe as I didn't want to use all of my precious fruit and knew the possibility that somwthing could go wrong. Unfortunately I ended up making a sort of loquat caramel... not sure where it went wrong but I suppose there's always a learning curve and will try once again when I gather enough fruit to make another batch.

      Reply
      • HildaSterner says

        March 25, 2020 at 7:17 pm

        Oh no, sorry to hear that! If it got to the caramel stage, I'd be willing to bet it cooked too long. Maybe the heat was too hight? I hope you have better luck either with this recipe or another one. Take care and stay safe!

        Reply
    47. Julia says

      March 22, 2020 at 6:16 pm

      5 stars
      I'm so glad you have given me another way to use loquats! I only used 1.5 cups oganic sugar and it is sweet enough. It took about an hour and a half to turn amber. No cardamom and it tastes great!

      Reply
      • HildaSterner says

        March 22, 2020 at 7:22 pm

        Thanks, Julia! I'll have to try it with less sugar (if I ever get back to San Diego) where I have loquats waiting for me in the freezer. 🙂

        Reply
    48. marilyn ackerman says

      March 21, 2020 at 3:21 pm

      This is the perfect recipe. First time I made loquat jam, I followed a recipe that included pectin. I had jars of rubber. I emptied the jars added water, reboiled and recanned them. The health benefits are really important especially with what is going on right now. Stay healthy everyone and enjoy those loquats.

      Reply
      • HildaSterner says

        March 21, 2020 at 6:37 pm

        Hi Marilyn,
        Yeah, you're right, they definitely don't need pectin. I'm glad you liked the recipe and thank you for your comment! 🙂

        Reply
    49. Roger Hall says

      March 15, 2020 at 7:19 pm

      I cannot gather the loquats and process the immediately. Can I wash, cut,
      remove the seeds, quarter and freeze ??

      Reply
      • HildaSterner says

        March 15, 2020 at 8:27 pm

        Hi Roger,
        You sure can, that's what I do when I get too many to use all at once.

        Reply
    50. Hunter Southon says

      November 26, 2019 at 8:36 pm

      Yes, tui birds are very beautiful, their black feathers shift from blues to green and even a deep purple colour, and they make the most gorgeous sound! You should definitely go on YouTube and search for the tui sound because it’s something everyone should get to experience, the fat tui is a regular at my grandparents home and we have even started calling him fat Paulie, my nana often feeds him wet breed chunks out the window and he pecks at all of the fruits and berries in the gardens so he is very well fed and sings happily out the kitchen window, I imagine the loquat could become his favourite as much as it’s one of our favourites!

      Reply
      • HildaSterner says

        November 28, 2019 at 6:05 am

        I took your advice and checked out their song on YouTube, they're adorable! I live in Montana part of the year and the rest of the time in San Diego. We have so many beautiful birds in each location. I love learning about the native birds wherever I happen to be. I loved your vivid description of the scene. Maybe I'll get to see a tui bird in person one day...

        Reply
    51. Hunter Southon says

      November 26, 2019 at 7:58 pm

      Wow, I have never seen jam recipes for loquats before! I live in New Zealand and loquat season is generally around December for us I believe. I’ve never had a sour loquat before, they are usually quite orange in colour with a yellow undertone when fully ripe and I think they like the area that my family lives in so they can get very ripe and juicy in time for Christmas and are generally viewed as a Christmas thing for my family, let’s just hope the fat tui bird at my nana and papa’s home doesn’t eat them all before we can get to them.

      Reply
      • HildaSterner says

        November 26, 2019 at 8:10 pm

        Hi Hunter, Thanks for your comment. I had to look up "tui birds" to see what they looked like.They're so beautiful! I hope he saves you some loquats so you can at least make a few jars of jam. It's so delicous!

        Reply
    52. elle says

      November 05, 2019 at 2:12 am

      Hi,

      I have a tree full so i thought I would try making jam for the first time. I was just wondering can I use raw sugar or does it have to be white sugar?

      Thanks

      Reply
      • HildaSterner says

        November 05, 2019 at 5:27 am

        Hi Elle,

        I've read that you can use raw sugar, but I prefer to use plain white granulated sugar. I wouldn't use the dark variety, however, I would stick with white.

        Reply
    53. Jana says

      October 31, 2019 at 7:31 am

      5 stars
      Still in love with this recipe! My second batch simmered even longer than my first (I simply forgot about it). The result was stunning! After blending it, it had a texture similar to a German jam called Pflaumenmus. That is usually made with plums and a few spices and slowly cooked in the oven, so it tastes like spiced prunes. I'm tempted to add a pinch or two of cloves and cinnamon to my "mus" batch ...

      Reply
      • HildaSterner says

        October 31, 2019 at 7:36 am

        It's funny that you mention the German plum jam recipe. My husband is German and his 2nd cousin (dad's cousin) gave me an old family recipe for that plum jam, just haven't gotten around to making it, but one of these days...

        Reply
    54. Dominic Britten says

      October 31, 2019 at 3:07 am

      What do you mean by process in boiling water for 10 minutes?

      Reply
      • HildaSterner says

        October 31, 2019 at 6:50 am

        Sorry for the confusion, Dominic. That is a canning term that refers to boiling the sealed jars in water as part of the sealing process. There is a good chance that the food can spoil if the jars don't seal properly, especially if they will be stored for an extended period of time. I hope that answers your question.

        Reply
    55. Virginia O'Keeffe says

      October 30, 2019 at 6:27 pm

      did you peel the fruit?

      Reply
      • HildaSterner says

        October 30, 2019 at 8:06 pm

        Hi Virginia,
        No, I don't peel the fruit, but if you don't like the peel feel free to peel them. I personally love the peel in the jam.

        Reply
    56. Norm says

      October 13, 2019 at 10:56 pm

      4 stars
      Hi
      I ended up cooking it for about 1 1/2 hrs and it started to darken. I used a stick blender and copped it a bit and then put it in jars. It tastes very good although it is a little sweet for me it is very nice. Thank you.

      Reply
    57. Norm says

      October 13, 2019 at 8:16 pm

      When doing this recipe the color doesn't change to the deep orange , any ideas why?

      Reply
      • HildaSterner says

        October 13, 2019 at 8:31 pm

        Hi Norm,
        The only thing I can think of is that maybe you didn't cook it long enough? The color deepens the longer it cooks. The cooking time suggested cane be affected by many factors. For example, how high the cooking temperature is, what type of pot you're using and so on.Obviously, you don't want to overcook it either, it's a fine balance. Another idea is maybe the loquats you're using are not as ripe as the ones I used? What I'm really curious about is the taste. Do you like the way it tastes?

        Reply
    58. Jana says

      October 08, 2019 at 9:15 pm

      5 stars
      I'm in New Zealand, so we're opposite in seasons.

      Reply
    59. Jana says

      October 08, 2019 at 1:01 pm

      5 stars
      When the fruit on the tree started ripening, I didn't know what they were and wasn't too overwhelmed by the taste. Then someone told me those are loquats. So I learnt a bit more about them, let them ripen more and searched for recipes. I've now made three batches of loquat products and still have to go through heaps more of the fruit (I haven't even harvested half yet!!!).

      When I had stewed the fruit for an hour and then pureed them with a stick blender, I thought this is far too liquid. So I added a pack of jam setting mix. Big mistake! Loquats are surprisingly high in pectin, even with the seeds removed. The jam set extremely well ... too well actually, lol ... but the taste is divine and goes perfectly with my homemade sourdough breads. Thanks, Hilda!

      Reply
      • HildaSterner says

        October 08, 2019 at 1:29 pm

        Hi Jana, Thanks for the comment! Where do you live? Back in San Diego, loquat season is long gone. You're right about loquats being high in pectin, I actually talk about that in the recipe... I know it's a long post and don't expect you to read every word. 😉 And you're right, it doesn't need to cook so long. Thirty to forty minutes would do, any longer and it will be way too thick. Take care!

        Reply
    60. Mary Levy says

      July 04, 2019 at 9:16 am

      5 stars
      Yes , Loquats are called Yengi Dounia Yengi is a Turkish word which means New.

      Reply
      • HildaSterner says

        July 04, 2019 at 9:18 am

        Thank you, Mary, for the clarification. I really appreciate your comment! Another friend mentioned the same thing on Instagram, so that's double verification!

        Reply
    61. Kelly Methey says

      June 09, 2019 at 4:55 pm

      5 stars
      My husband is nuts about loquats. This recipe is so perfect for making him a happy camper! Thanks for all the work you do figuring out these amazing recipes for us!

      Reply
      • HildaSterner says

        June 10, 2019 at 2:33 pm

        Thanks, Kelly, I'm happy to hear that he likes the loquat jam!

        Reply
    62. Paula says

      May 11, 2019 at 11:14 am

      Unlike many other loquat jam recipes, yours do not seem to have turned as brown by the time you started cooking it? Did you add lemon juice as you were seeding them, or submerse in water as soon as you seeded them?
      Curious, because I love the color in these pictures and I normally see fairly brown loquat jam.

      Reply
      • HildaSterner says

        May 11, 2019 at 4:37 pm

        Hi Paula,
        Actually, I didn't submerge them in water or add lemon juice to them. It could be because they weren't over-ripe, to begin with.They were freshly picked and pretty firm. Or maybe it was the speed in which I worked? Just kidding!

        Reply
    63. PQ Mojo says

      May 08, 2019 at 9:12 pm

      5 stars
      This is my second year making your Loquat Jam recipe. It is delicious. I was able to introduce this beautiful jam to many people who never had loquats before. I was not as generous with the cardamom (a little over 1/2 teaspoon), but find the cardamom key to its overall flavor. Thank you for sharing your recipe.

      Reply
      • HildaSterner says

        May 11, 2019 at 4:47 pm

        Thanks for the comment and the review! I'm glad you love it as much as I do!

        Reply
    64. 2pots2cook says

      April 22, 2019 at 2:24 am

      5 stars
      Oh boy, never seen this fruit and never tasted it but it looks heavenly good ! Pinning !

      Reply
      • HildaSterner says

        April 23, 2019 at 9:15 am

        Thanks for stopping by! I'm sad that you've never tried loquats, they are so good! And the jam is pretty great too.

        Reply

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Easter Recipes

    • easter round up main photo
      35 Tasty Easter Recipe Ideas
    • a slice of carrot cake on a white plate
      Carrot Cake with Pineapple
    • kileche under a Christmas tree
      Kileche | Kleicha (Assyrian Holiday Cookies)
    • roasted carrots
      Parmesan Roasted Rainbow Carrots
    • healthy deviled eggs on a blue plate
      Healthy Keto Deviled Eggs
    • birds nests on a plate
      Bird Nest Recipe (Osh El Bulbul) Baklava

    Check Out My Etsy Shop!

    montana healing salves logo

    Popular Recipes

    • Katiafi pastry
      How to Make Kataifi Pastry from scratch!
    • smoked Tri Tip being sliced
      Traeger Smoked Tri-Tip
    • smoked turkey breast on the grill
      Traeger Smoked Turkey Breast
    • tri tip sandwiches featured image
      Tri-Tip Sandwiches with Caramelized Onions
    • orange powder in a jar with oranges around it
      Drying Orange Peels and How to Use Them
    • jiffy cornbread with creamed corn in a cast iron pan with a slice removed
      Jiffy Cornbread with Creamed Corn

    Featured On

    featured on

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved