Homemade Loquat Jam Food

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

Ingredients

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

HOMEMADE LOQUAT JAM RECIPE

Homemade Loquat Jam Recipe image

This simple jam is pure delicious! Make this homemade loquat jam with a little known fruit that is oh so tasty.

Provided by Brittany Bly

Categories condiments

Number Of Ingredients 5

Ingredients

8 cups loquats
2 cups white sugar
1 vanilla bean chopped
1 lemon
1 tablespoon pectin

Steps:

Thoroughly wash the loquats. Then chop and de-seed them. Slice them into quarter pieces or smaller and place them in a stock pot.
Juice the lemon and toss the loquats in the juice.
Chop the vanilla bean in pieces and add to the stock pot with the fruit.
Add the sugar and pectin to the stock pot and bring to a boil stirring often.
Once the fruit begins to boil, reduce to a simmer and cook for 1 hour. Continue to stir occasionally.
After 45 minutes, or near the end of the cooking time, remove the vanilla bean.
After 1 hour remove the jam from the heat and add to the jam jars while still warm.
Be sure to follow the sterilization guide for the jam jars included in this post! Do not add the jam to unsterilized jars!
Store in the fridge for up to a year and to use spread across your favorite breads, muffins, or add to ice cream!

Nutrition Facts : ServingSize 2 tablespoons

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

Ingredients

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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