Loquat Jam

Loquat Jam

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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, like this Loquat Jam. Other loquat recipes include loquat wine, cobbler, pie, chutney, and barbecue sauce. They can also be brewed in hot water to make loquat tea. Loquats can be somewhat sour. Luckily, this makes them ideal for loquat jam or preserves. Adding a pinch of cardamom really balances out the flavor of this unique jam.

loquats in a bowl

What Are Chinese or Japense Plums?

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. 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.

kumquat
Kumquats are often mistaken to Loquats, but are nothing alike in taste or appearance.

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, they 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 mango/peach combination. Each loquat has one to four large shiny, brown seeds. These seeds pop out easily when the fruit is cut, or a 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 half
loquat seeds

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.

loquat jam in jars

Is it Hard Growing Loquats?

I remember eating loquats as a child in Iraq. They were called “Yenjeh it Doonyeh” I attempted to find out what “Yengeh” means, but was unsuccessful. One of my Facebook group members mentioned it was a Persian word, which would explain why I don’t know the meaning of the word. However, “Doonyeh” means “world” in Assyrian. 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.

Recently I came across a post on a Facebook group offering loquats as a trade. After contacting the lady, I was able to go pick loquats in exchange for jam. I then used the loquats to make more loquat jam!
Although not the best picture, this is an example of how big loquat trees can get. This tree belongs to a family in my town. One of these years I’m going to get up the nerve to go knock on their door and see if they’re interested in making a trade!

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.

Loquat Health Benefits

  • Regulating blood pressure
  • Reducing the risk of cancer
  • Lowering cholesterol levels
  • Aids circulation
  • Maintains vision
  • Aids in 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!

Loquats have a thin, white fuzzy coating that can be rubbed off quite easily, leaving the skin shiny instead of dull.

Easy Loquat Jam

This Loquat Jam recipe is super simple and requires just a little preparation. All that’s needed is the loquats, sugar, and a splash or lemon juice. Pectin is not needed for this recipe since Loquats are naturally high in pectin. For a little extra “something-something” consider adding 1/2 of a teaspoon of ground cardamom. If you don’t like cardamom, you can use a vanilla bean instead. Be sure to save a jar of this jam to make some Loquat Cheesecake!

Loquat Jam Instructions

  • Wash the loquats thoroughly and cut off the blossom end. Next, cut the fruit in half, and discard the seeds.
sliced and seeded loquats in a large measuring cup
  • Add prepared loquats to a Dutch oven and cover with sugar.
loquats covered with sugar in a pot for loquat jam
  • Allow to rest for approximately 30 minutes, until the loquats release their juices, and the sugar begins to liquefy.
loquat jam in a pot
  • Stir in lemon juice, and cardamom. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently. After approximately 35-40 minutes, the color should change do a dark amber, and the jam will be thicker.
loquat jam
  • Use a hand-held immersion blender to blend the jam until you achieve the desired consistency. Keep the immersion blended fully submerged to avoid being splashed with the hot liquid!
loquat jam emulsified
  • Fill in sterilized jam jars, leaving 1/4″ headspace.

Other Jam and Preserves Recipes

One of the things I enjoy the most is making jam or preserves. I then get the joy of giving them to family and friends. That might explain why I have an ever-increasing jam and preserves category on my blog. If you like this loquat recipe, you might want to check out some of these blog posts: Strawberry and Fig Preserves, Cardamom Apple Pie Preserves, Fuyu Persimmon Preserves, Quince Jam, and finally, my Plum Preserves Recipe. Looking for other loquat recipes? Check out this Loquat Bourbon Smash recipe!

You may also be interested in my new Loquat Cheesecake and Loquat Fruit Salsa recipes!

loquat cheesecake with a slice being served

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4.43 from 7 votes
loquat jam being spooned into jars
Loquat Jam Recipe
Prep Time
30 mins
Cook Time
35 mins
Rest Time
30 mins
Total Time
1 hr 5 mins
 

Delicious Loquat Jam with a hint of cardamom.

Course: Condiments
Cuisine: American
Servings: 4 8 oz jars
Calories: 57 kcal
Author: Hilda Sterner
Ingredients
  • 8 cups loquats (seeded and quartered)
  • 4 cups sugar
  • 1 T. lemon juice
  • 1/2 tsp. cardamom
Instructions
  1. Remove the blossom end of the loquats, then cut in half. Remove the seeds, and quarter.

  2. Add prepared loquats to a 6-quart Dutch oven. 

  3. 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.

  4. Stir in lemon juice and cardamom. Bring to a boil, then reduce the temperature to low-medium.

  5. Cook for 30-40 minutes, stirring frequently.

  6. Spoon thickened jam into sterilized jam jars, leaving 1/4″ headspace. Seal lids tightly, then process in boiling water for ten minutes. 

Nutrition Facts
Loquat Jam Recipe
Amount Per Serving (1 Tablespoon)
Calories 57
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 15g 5%
Dietary Fiber 0g 0%
Sugars 13g
Protein 0g 0%
* Percent Daily Values are based on a 2000 calorie diet.

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6 thoughts on “Loquat Jam”

  • 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!

  • 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.


  • 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.

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