Loquat Jam Recipes

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LOQUAT JAM RECIPE



Loquat Jam Recipe image

Delicious Loquat Jam with a hint of cardamom.

Provided by Hilda Sterner

Categories     Condiments

Time 1h35m

Number Of Ingredients 4

8 cups loquats ((seeded and quartered))
4 cups sugar
1 Tbsp lemon juice
½ tsp cardamom

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Tablespoon, Calories 57 kcal, Carbohydrate 15 g, Sugar 13 g

LOQUAT JAM



Loquat Jam image

This is a small batch loquat jam recipe, perfect for the fridge or freezer. No added pectin, low in sugar and no water-bath needed. A simple refrigerator jam with unique fruit.

Provided by Julia

Categories     Condiment

Time 40m

Number Of Ingredients 3

2 pounds fresh loquat fruit (, see note 1 (900 grams))
1 cup granulated sugar (, see note 2)
½ lemon (, juice only, see note 3)

Steps:

  • Prepare loquat fruit for cooking: Rinse the fruits. Cut off the top and bottom. Half each fruit, remove the stones and the thick skin that covered the stones (see photos if not sure). Cut each half again. Place them in a pot. Add sugar and lemon juice and stir. Set aside.
  • Prepare jars for canning: Sterilize any jars and lids you are going to use (always sterilize more than you think you will need - just in case). Insert them in a large pot of boiling water and boil for 10 minutes. Place them onto a clean kitchen towel to dry or keep them warm in the oven if this is done too early.
  • Cooking jam: Cook on medium-high until the fruits soften, about 15 minutes. Puree and cook until the consistency of jam is to your liking (about 5-10 minutes more, see note), stirring regularly.
  • Ladle hot jam in warm glass jars, leaving at least ½-inch (1.5-centimeter) headspace. Seal with lids and let them cool down completely before transferring to the fridge.

Nutrition Facts : ServingSize 1 tbsp, Calories 134 kcal, Carbohydrate 35 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 22 g

EASY LOQUAT JAM RECIPE



Easy loquat jam recipe image

An easy loquat jam recipe that is perfect for beginners. This jam uses fresh loquat fruit, lemon juice and sugar.

Provided by Cheryl Bennett

Categories     Jam recipes

Time 1h15m

Number Of Ingredients 3

8 cups loquats, seeded and halved or quartered (and peeled, if desired)
4 cups sugar
3 tbsp. fresh lemon juice

Steps:

  • Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size.
  • Add lemon juice to loquats and toss. This will help the fruit from browning.
  • In a 6 quart pot or Dutch oven, add loquats with lemon juice and sugar.
  • Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking. You can do this off heat to avoid getting splashed.
  • Cook for 30 - 40 minutes. Jam will be foamy when it begins to boil, but the foam will begin to subside when jam is almost ready - that's your cue to start watching it closely.
  • Place 4 half pint jars in a water bath, along with lids. Bring to a boil, then gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.
  • Ladle jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight".
  • Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 0 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LOQUAT JAM



Loquat Jam image

Loquat trees are all over Southern California where I live, yet are often overlooked. The loquats make a wonderfully fragrant jam and are worth harvesting! If you have a loquat tree, wait until the loquats are yellow before picking. Once the jam cooks long enough, the loquats turn a lovely orange-pink color. This is wonderful on buttered toast, but my favorite way to enjoy it is with some salty cheese.

Provided by Diana Moutsopoulos

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 5h5m

Yield 8

Number Of Ingredients 3

4 cups pitted and halved loquats
2 cups white sugar
2 tablespoons lemon juice

Steps:

  • Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
  • Inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
  • Bring loquats to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
  • Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return pureed loquats to the stove and bring to a boil. Stir in lemon juice and remove from heat.
  • Test to make sure the jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil and simmer for an additional 5 minutes, then test again.
  • Ladle the hot jam into the sterilized jars and seal. Allow to cool to room temperature and store in the refrigerator.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 59.4 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 50 g

LOQUAT JAM



Loquat Jam image

Make and share this Loquat Jam recipe from Food.com.

Provided by byZula

Categories     < 4 Hours

Time 1h30m

Yield 6-10 jars

Number Of Ingredients 5

6 cups loquats, pitted (save some pits and cut in half)
6 cups sugar
1 cup water
1 cinnamon stick
1/2 cup bermuda gold liqueur

Steps:

  • Boil together the sugar, water, cinnamon stick, Bermuda Gold and fruit, along with a handful of pits for color until thickened.
  • Remove cinnamon stick and rub through a sieve and cool.
  • Store in very clean jars.
  • Seal, label and date.
  • Keeps for 2 months in the refrigerator.

Nutrition Facts : Calories 970.7, Sodium 1.5, Carbohydrate 200, Sugar 199.8

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