Loquat Jam
Capture the vibrant essence of summer with this delightfully sweet and tangy *Loquat Jam*. Made with fresh, sun-ripened loquats, a touch of tart lemon juice, and just the right amount of sugar, this homemade jam bursts with natural flavor and golden hues. Perfectly thickened after a gentle simmer, this easy recipe requires only four simple ingredients and minimal prep time. The result is a versatile preserve that pairs beautifully with morning toast, pastries, or even as a glaze for meats. Learn how to transform this often-overlooked fruit into a pantry staple that will brighten your meals year-round. Perfect for canning enthusiasts and beginners alike, this *Loquat Jam* is your answer to capturing nature’s sweetness in a jar!
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Recipe Information
Ingredients
- 1 kilogram loquats
- 500 grams granulated sugar
- 2 tablespoons lemon juice
- 120 milliliters water
Instructions
Wash the loquats thoroughly under running water to remove any dirt.
Use a small knife to cut the loquats in half and remove the seeds and central membrane. Peel off the skin if desired (optional). Collect only the fruit pulp.
Measure the prepared loquat pulp. You should have approximately 1 kilogram of pulp for the recipe.
Place the loquat pulp, sugar, and water into a large, heavy-bottomed saucepan and stir to combine.
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
Skim off any foam that rises to the surface using a slotted spoon.
Add the lemon juice to the mixture and continue to cook, reducing the heat slightly to maintain a low simmer.
Cook for 30–45 minutes, stirring frequently, until the mixture thickens to a jam-like consistency. To test, place a small spoonful on a chilled plate. If it gels and holds its shape when pushed with a finger, it is ready.
Remove the jam from heat and let it cool slightly.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean and secure the lids tightly.
Allow the jars to cool to room temperature before storing. If properly sealed, the jam can be stored in a cool, dark place for up to 12 months. Refrigerate after opening.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 502.1 g | 183% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 500.8 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 31 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
