Loquat Jam Recipe
Delicious Loquat Jam with a hint of cardamom.
Servings: 4 8 oz jars
- 8 cups loquats (seeded and quartered)
- 4 cups sugar
- 1 T. lemon juice
- 1/2 tsp. cardamom
Remove the blossom end of the loquats, then cut in half. Remove the seeds, and quarter. The peel can be left on or removed. I prefer to leave it on.
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 in lemon juice and cardamom. Bring to a boil, then reduce the temperature to low-medium.
Cook for 30-40 minutes, stirring frequently.
Spoon thickened jam into sterilized jam jars, leaving 1/4" headspace. Seal lids tightly, then process in boiling water for ten minutes.
Serving: 1Tablespoon | Calories: 57kcal | Carbohydrates: 15g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 13g