Author Topic: Loquat Jam  (Read 4608 times)


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Loquat Jam
« on: April 03, 2014, 11:22:43 PM »
Loquat Jam

Wash, remove seeds, and blossom ends from whole ripe fruit.
Run through food chopper and measure pulp.
Barely cover with cold water. Cook until tender and deep red.
Add 3/4 cup sugar to 1 cup of loquat pulp.
Cook until thick, stirring constantly.
Pour into hot sterilized jars and seal with sterilized lids.

It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle.


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Re: Loquat Jam
« Reply #1 on: April 04, 2014, 03:21:41 PM »
Thanks, George.  Love the recipes you are adding....will come in handy in a few years when I start reaping

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Re: Loquat Jam
« Reply #2 on: May 28, 2014, 01:46:37 PM »
I just tried on a trail basis, but it was really yum, Thanks for sharing it


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Re: Loquat Jam
« Reply #3 on: June 24, 2014, 10:41:44 AM »
There is someone by me that cans just about everything, last year they had Loquat butter, and it was fantastic; it didn't last long.
This year they didn't have any.  The late freezes butchered the loquat crops this year.

Maybe next year.
« Last Edit: June 25, 2014, 12:09:12 PM by Doglips »


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Re: Loquat Jam
« Reply #4 on: July 24, 2020, 04:33:13 PM »
Don Giorgio,

I know that this is a very old thread but your loquat jam looked just yummy.  If I made it I think that I would add a bit of lemon or lime juice to the recipe to give an acid compliment to the sweetness.

I used some loquats to make a cobbler once. The recipe was a typical, basic, cobbler recipe but I added a sprinkling of lime juice to the loquat filling and a small scattering of flour as a thickener.  The resulting cobbler was wonderful and tasted almost as if it had been made with apricots.

The filling for the cobbler –apart from the lime juice and sprinkling of flour– was essentially the same as your jam recipe.  I was surprised when the flavor smacked so nicely of apricots.


Paul M.


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