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.

What do loquats taste like?

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

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.

Loquat Jam Recipe (using fresh loquats)

Name: Loquat Jam Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 8 cups loquats ((seeded and quartered)); 4 cups sugar; 1 Tbsp lemon juice; ½ tsp cardamom

Jump to Recipe

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
🔖 Ingredient & Substitutions
🥄 Helpful Tools
🍑 How to Make Loquat Jam
🤷🏻‍♀️ Recipe FAQs
👩🏼‍🍳 Pro Tips
🍑 More Jam Recipes
Did you make this recipe?
📖 Recipe
💬 Comments

😍 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.

sliced and seeded loquats in a large measuring cup.

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.

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.

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.

3 jars of jam on a dish towel — Canned Loquat Jam

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

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

Is it hard growing loquats?

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

Did you make this recipe?

Do you love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card and a review in the comments section below.
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📖 Recipe

Loquat Jam Recipe

This Loquat Jam is absolutely delicious! It has a hint of cardamom flavor and goes great on buttered toast or even as a fruit topping.

4.81 from 152 votes

Print Pin Rate

Course: Condiments

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: 4 8 oz jars

Calories: 57kcal

Author: Hilda Sterner

Equipment

▢
1 6-quart Dutch oven
▢
1 Immersion Blender
▢
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.

Nutrition

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Jose Luis Caceres says

August 12, 2020 at 1:33 pm

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.

Comments

4.81 from 152 votes (108 ratings without comment)

Easy Loquat Jam Recipe