Golden, sweet, and slightly tangy, loquats are a hidden gem of the fruit world that you can use to make this absolutely delicious loquat jam recipe! If you ever find yourself with an abundance of these juicy little fruits, use them to make loquat margaritas and loquat salsa, too!
Louqats are a versatile fruit that can be picked and enjoyed off the tree or used to make a wonderful loquat jam. But don't stop there; there are many other loquat recipes you can make! I've used them to make loquat wine, loquat cheesecake, and loquat barbecue sauce.
I have seen others make loquat cobbler, pie, and chutney. Loquat leaves can also be brewed in hot water to make loquat tea, which is fantastic!
Loquats can be somewhat sour. Luckily, this makes them ideal for this loquat jam or to make loquat preserves. Adding 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 (German pancakes)!
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😍 Why This Recipe Works
- This Loquat Jam recipe is super simple and requires just a little preparation.
- Pectin is not needed for this recipe since Loquats are naturally high in pectin.
- Loquat jam is great for gifting to friends and family!
🔖 Ingredient & 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.
*See recipe card for ingredient list and quantities.
🥄 Helpful Tools
- 4-6 (8-ounce) canning jars
- 1 large pot
- water bath tools
- Immersion blender or potato masher
🍑 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 large seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats.
Pro Tip: The loquat peel can be left on or removed. I prefer to leave it on.
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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 liquify 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.
Pro Tip: It helps to Keep the immersion blended fully submerged to avoid splatter.
Water Bath Instructions
Step 6: Ladle hot jam into clean jars, leaving ¼" headspace. Seal the lids tightly, then process in boiling water for ten minutes.
What our readers are saying...
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 loquats. They taste ok raw, but as a jam, they are incredible.
—Thank you again, Sadhana
🤷🏻♀️ Recipe FAQs
To me, loquat jam tastes similar to peach jam. It has a definite sour flavor, similar to other jams, including 
These days, loquat trees 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. For more information on growing loquats, check out this Loquat Fact Sheet.
👩🏼🍳 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 fingernails black. You may want to wear gloves when handling the loquats.
🍑 More Jam Recipes
📖 Recipe
Loquat Jam Recipe
Equipment
- 4 8-ounce mason jars (optional)
- Water Bath Canner (optional)
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.
- Ladle 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.
Carol H Nason says
I froze my freshly picked loquats about a month ago bc I didn't have time immediately. Now I took them out and let them defrost in the fridge overnight. They all turned brown (they were yellow in the freezer). Is this still safe to make jam, or butter, or anything? I don't care about the color, especially if I'm making butter, but was just wondering if you knew....I'll only do fresh picked from now on.
Hilda Sterner says
Hi Carol, As long as you don't care about the color, they can be used to make jam. I've never made loquat butter but there's no reason why you can't use them. Loquats just get oxidized and turn brown, similar to apples. I hope that helps!