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.
Besides loquat jam, there are so many other loquat recipes! They include loquat wine, cobbler, pie, chutney, salsa, and loquat barbecue sauce. Loquat leaves 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. Enjoy this wonderful jam on buttered toast or as a topping over Pfannkuchen!
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🧐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.
🛒What You Need For This Recipe
🔖Ingredient Lists & Substitutions
- Loquats: Eight cups ripe loquats
- Sugar: Granulated sugar
- Lemon: Lemon juice (fresh or bottled)
- Spices: I like to add cardamom powder to this jam. You can also add cardamom pods, but they'll need to be removed before bottling the jam. Cinnamon, a vanilla bean or extract are also great options.
🍑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.
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.
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.
Step 4: The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.
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.
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.
🤷🏻♀️Recipe FAQs
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.
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.
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.
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.
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.
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!
👩🏼🍳Pro Tips
- 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
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Loquat Jam Recipe
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
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.
Maggie says
I only had 2 c loquats & used 1 c sugar. I think I overcooked a bit, but it is also too sweet. What suggestions for a fix? Combine w a different type of jam?
Hilda Sterner says
Hi Maggie,
You can add a little more liquid and stir it in as you simmer it for a minute or two to get a better consistency.If you don't have more loquats to add, stirring in a similar jam just might work. Maybe peach or apricot?
Julie says
How long does this keep?
will it keep longer if I use pectin? If so how much would you recommend using?
Hilda Sterner says
Hi Julie,
If you follow the canning instructions, it will keep for over a year. Otherwise, you'll need to refrigerate it and it should be good for at least a month. Pectin makes the jam thicker but it's not necessary in this recipe.
Negar(mis) says
Thanks hilda! It was very helpful!❤
Sherrie says
Thank you for the recipe. The amount of sugar seemed excessive. I used 18 cups of quartered and pitted loquats, 1-1/2 cups of sugar, 3 tablespoons lemon juice, and 1/2 teaspoon vanilla. The jam turned out great with a yield of exactly 8 cups.
Hilda Sterner says
Thanks, Sherrie! I'm planning on making some loquat jam soon with loquats I brought back from San Diego. I will definitely try it with less sugar and see which I prefer. Thanks!
Greg says
Is that 18 cups of loquats or a typo?
Hilda Sterner says
Hi Greg, I'm not sure where you are seeing 18 cups of loquats? The recipe states 8 cups.
Barb says
I love your recipe because it’s simple!
Do you ever make loquat jam with hot peppers? Can you send me a recipe if you have one?
Hilda Sterner says
Hi Barb, Thanks for the review. If you want to make the loquat jam spicy, all you have to do is add a chopped jalapeño pepper or two, depending on how much jam you're making, and cook it along with the loquats. It's pretty simple! If you want it spicier, you can use habaneros.
Mike W says
My loquat tree (in Los Angeles) exploded this spring with a bumper crop and I was determined to not leave all that fruit to rot (or the crows). So glad I found this recipe. Although I had to make some adjustments (it was way too sweet for my taste buds, and was a bit "runny") - the end result was delicious. This is a great, easy to follow recipe - take it from someone who has never canned anything before. My adjustments were as follows: to cut down the sweetness, I cooked another 4 cups of loquats with no sugar and added that to the previous batch. Then I added 3 more tablespoons of lemon juice and (stirring constantly) reduced the entire amount until it finally thickened. Ordered a dozen 8 oz. Ball mason jars on Amazon, then followed their canning instructions (as well as Hilda's). Wish I'd bought "canning tongs" but oh well, this newbie definitely got himself into "hot water" there, lol. Anyway, THANKS SO MUCH this recipe. Sorry crows, no loquats for you this year!
Hilda Sterner says
Hi Mike, I'm so glad you were able to figure out the adjustments necessary to make it that way you prefer. I'm making a trip to SD in May and I've already planned a trip to a friend's out to pick some of her loquats. She has 2 huge trees and doesn't pick them at all! I'm planning on bringing them back to Montana to make loquat win, I can't wait!
Mary Henson says
Really want to give this a try, we usually have a good crop. Thank you.
Hilda Sterner says
Oh yes, you'll have to. I can't wait to hear what you think. Everyone seems to love this recipe!
Donna Robinson says
I have recently made this jam but cut the sugar down to 2 and a half cups, it tastes good.
Hilda Sterner says
Good to know, thank you!
Ilda says
Delicious jam with cardamom, which it was the first time I’ve used this spice.
Hilda Sterner says
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!
Laura says
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!
Hilda Sterner says
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!
Hannah says
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!
Hilda Sterner says
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. 🥺
Doug B says
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.
Jose Luis says
Don't forget to save the seeds to make Nespolino!
Hilda Sterner says
Great idea!
julie says
What is nespolino? how do you use it?
Hilda Sterner says
Nespolino is an Italian liqueur.It's made with loquat seeds, I've never made it.
Rachael says
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!
Hilda Sterner says
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!
Susie Patrick says
Is there a substitute for cardamon?I’ve made loquat jelly before, but never used cardamom.
Hilda Sterner says
You don't need to add it if you don't have it or use a small amount of cinnamon.
Carrie says
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 😉
Hilda Sterner says
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!
Carrie says
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 🙂
John I says
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
Hilda Sterner says
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!
Monica says
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 🙋🏻♀️
Hilda Sterner says
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.
Sheila says
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
Hilda Sterner says
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? 😬
Graham says
Hey Hilda!
Can I use honey instead of sugar?
Thanks!
Graham
Hilda Sterner says
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!
Graham says
Thanks, I’ll give both a try!
There are hundreds of fruits right now in our neighborhood I’d like to harvest!
Louise says
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..
Hilda Sterner says
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!
Sue says
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
Hilda Sterner says
Just to confirm, you're referring to kumquats and not loquats?
Jose Luis Caceres says
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.
Hilda Sterner says
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!
John says
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. 🙂
Hilda Sterner says
Yup, my son. He thinks he can outdo every one of my recipes. 😂
Jose Luis Caceres says
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!
Kathy Kelly says
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?
HildaSterner says
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!
Sheila Tong says
This is now one of my favorite jams
HildaSterner says
And you're one of my favorite people! 😘
Lucinda Glossop says
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
HildaSterner says
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!
Nicole says
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
HildaSterner says
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.
Nicole says
Thank you, your jam sounds wonderful, my tree is loaded I think I will make this soon!
Sadhana says
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!
HildaSterner says
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!
Isla Holmes says
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.
HildaSterner says
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!
Corrie says
I have plenty and I'm in Bayho San Diego! Come get em.
HildaSterner says
That's so sweet! I'm in Montana now. Not sure when I'm getting back to San Diego!
Linda says
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..
HildaSterner says
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!
Donna D says
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!
HildaSterner says
Hi Donna, love the changes and glad you got good results. Thanks for the review!
J says
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!
HildaSterner says
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!
Christy Foster says
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?
HildaSterner says
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!
Small Family says
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.
HildaSterner says
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!
Judy says
Can the jam be frozen instead of processing in a water bath?
HildaSterner says
Hi Judy,
I really don't know. I've never frozen jam before. Sorry I couldn't be more helpful!
Mark says
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.
HildaSterner says
Are you referring to the really large tree? If so,it's in Santee. My husband grew up in Clairemont!
Camille says
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!
HildaSterner says
I leave the peel on because I LOVE it, but you don't need to. It's totally up to you!
Camille says
Thanks! Trying it today.
Mark says
I do not peel them and it turns out great.
Jeremy says
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!
HildaSterner says
Isn't Loquat Jam the best? I love it so much! I'm glad you liked it too.
Elisabeth Lang says
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?
HildaSterner says
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!
Barbara says
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!
HildaSterner says
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.
Jill says
Can you make these with no (preferred) or less added sugar?
HildaSterner says
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!
Zuri says
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
HildaSterner says
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.
Liz says
I’m going to make this jam tomorrow. Do the jars need refrigeration, or can the be stored in the pantry?
HildaSterner says
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.
Kerry says
Hi there - I’m wondering if you’ve made this ham with honey instead of sugar? If so, how much would I use?
Thanks!
HildaSterner says
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.
John says
First time making Loquat jam and this recipe worked great. Wonderful flavor and easy to make!
HildaSterner says
Hi John,
I'm so glad you found the recipe easy to follow and is happy with the results. Thanks for checking in!
kathe says
My jam is not thickening...does it do so when cooling down?
HildaSterner says
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!
Jeff Overby says
Hi! I’m going to try your recipe tomorrow! Do you peel the loquats or just was and quarter them( removing seeds)?
HildaSterner says
I leave the peels on but you can do it either way. I do slice off the blossom end, however. Good luck!
Kim Black says
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?
Hilda Sterner says
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.
steve says
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
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!
Sandra says
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!
HildaSterner says
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!
Charmaine says
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!
HildaSterner says
Hi Charmaine, So glad your first experience canning was a success, congrats! Let me know how it tastes with bourbon. 😉
Elizabeth says
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
HildaSterner says
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!
Susan says
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.
HildaSterner says
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!
ka says
was not sure how it would taste, its great. Thanks for sharing the recipe...
HildaSterner says
Thanks for coming back to let me know!
Cindy says
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.
HildaSterner says
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? ❤️
Marina Bouchier says
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?
HildaSterner says
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.
Jace says
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!
HildaSterner says
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.
Elizabeth says
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.
HildaSterner says
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!
Julia says
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!
HildaSterner says
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. 🙂
marilyn ackerman says
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.
HildaSterner says
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! 🙂
Roger Hall says
I cannot gather the loquats and process the immediately. Can I wash, cut,
remove the seeds, quarter and freeze ??
HildaSterner says
Hi Roger,
You sure can, that's what I do when I get too many to use all at once.
Hunter Southon says
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!
HildaSterner says
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...
Hunter Southon says
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.
HildaSterner says
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!
elle says
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
HildaSterner says
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.
Jana says
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 ...
HildaSterner says
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...
Dominic Britten says
What do you mean by process in boiling water for 10 minutes?
HildaSterner says
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.
Virginia O'Keeffe says
did you peel the fruit?
HildaSterner says
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.
Norm says
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.
Norm says
When doing this recipe the color doesn't change to the deep orange , any ideas why?
HildaSterner says
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?
Jana says
I'm in New Zealand, so we're opposite in seasons.
Jana says
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!
HildaSterner says
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!
Mary Levy says
Yes , Loquats are called Yengi Dounia Yengi is a Turkish word which means New.
HildaSterner says
Thank you, Mary, for the clarification. I really appreciate your comment! Another friend mentioned the same thing on Instagram, so that's double verification!
Kelly Methey says
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!
HildaSterner says
Thanks, Kelly, I'm happy to hear that he likes the loquat jam!
Paula says
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.
HildaSterner says
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!
PQ Mojo says
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.
HildaSterner says
Thanks for the comment and the review! I'm glad you love it as much as I do!
2pots2cook says
Oh boy, never seen this fruit and never tasted it but it looks heavenly good ! Pinning !
HildaSterner says
Thanks for stopping by! I'm sad that you've never tried loquats, they are so good! And the jam is pretty great too.