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 making loquat jam, there are so many other loquat recipes you can make! One of my personal favorites is loquat wine, but you can also make loquat 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.
- Pectin is not needed for this recipe since Loquats are naturally high in pectin.
- Loquat jam is great for gifting to friends and family!
🛒 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.
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.
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.
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 lids tightly, then process in boiling water for ten minutes.
🤷🏻♀️ Recipe FAQs
To me, loquat jam tastes similar to peach jam. It has a definite sour flavor, similar to other jams including plum and apricot jam.
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.
guess everyone has their own way of describing it. For me, however, a loquat tastes like a cross between mangos 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.
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.
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 finger nails black. You may want to wear gloves when handling the loquats.
🍑 Related Recipes
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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.
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?