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Loquat Jam
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
305 minutes
Create sweet and tangy loquat jam - perfect for toast or cheese.
Ingredients:
  • 4 cups pitted and halved loquats
  • 2 cups white sugar
  • 2 tablespoons lemon juice
Instructions:
  • In a nonreactive saucepan, mix the loquats and sugar together. Allow them to sit at room temperature, stirring occasionally, until the loquats soften and release their juices, approximately 3 hours.
  • Check two 8-ounce jars for cracks and rust on the rings, get rid of any faulty ones. Keep them in hot water until the jam is done cooking. Clean new lids and rings in warm, soapy water. Chill a couple of small plates in the freezer.
  • Bring the loquats-sugar mixture to a gentle boil over medium heat. Simmer until thickened, about 30 to 40 minutes. Remove from heat and allow to cool.
  • Use an immersion blender to achieve your preferred jam consistency. Bring mixture to a boil on the stove. Add lemon juice, then remove from heat.
  • To check if the jam is set, spoon a small amount onto a chilled plate. Gently push with your finger; jam is done when it wrinkles. To thicken further, return to a boil, lower heat, simmer for an additional 5 minutes, and repeat the test.
  • Carefully pour the steaming jam into the sterilized jars, leaving a 1/4 inch space at the top. Gently run a knife or spatula along the inside of the jars to release any air bubbles. Use a damp paper towel to wipe the rims clean. Seal tightly with lids and let cool to room temperature before refrigerating.

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