Bright, floral, and delicately tart, Loquat Jam captures the fleeting sweetness of early summer. Loquats—small golden-orange fruits that ripen in late spring to early summer (typically April through June)—have a flavor reminiscent of apricot, citrus, and plum. This homemade jam preserves their short season beautifully, creating a luscious spread that’s perfect on toast, scones, or spooned over yogurt. With its sunny color and balanced tang, this recipe is a wonderful way to savor the season long after the trees stop fruiting.
INGREDIENTS:
6 cups loquats, peeled, pitted, and chopped
1/4 cup lemon juice, freshly squeezed
7 cups sugar
1 1/2 tablespoons butter
1 package Sure-Jell powdered pectin
METHOD:
Sterilize jars and lids by running them through a dishwasher’s sanitize cycle or boiling them in water for 10 minutes. Keep jars hot until ready to fill.
Place canning lids and bands in a small pot of hot (not boiling) water for at least 1 minute; leave them in the hot water until use.
Fill your water bath canner two-thirds full and bring it to a simmer so it’s ready when the jam is done.
Fill a large bowl with the lemon juice.
As you peel, pit, and chop the loquats, immediately add them to the bowl, tossing occasionally to coat the fruit and prevent browning.
In a large, heavy-bottomed pot, combine the loquats and pectin. Stir well to mix. Bring the mixture to a rolling boil over high heat, stirring constantly.
Once boiling, add the sugar all at once and stir until fully dissolved. Add the butter (this helps reduce foaming). Return the mixture to a full rolling boil and cook for 1 minute, stirring constantly. Remove from heat and skim off any foam from the surface.
Ladle the hot jam into prepared jars, leaving ¼-inch of headspace. Wipe rims with a clean, damp cloth, then place lids and screw on bands until fingertip-tight.
Place filled jars upright on a rack in the water bath canner, ensuring they’re covered by at least 1–2 inches of water. Bring the water to a gentle boil, cover, and process for 10 minutes.
Carefully remove jars with tongs and cool completely on a towel or wire rack for 24 hours.
Check seals—if the lid center doesn’t pop when pressed, the jar is sealed.
Refrigerate any unsealed jars and use within a month. Properly sealed jars can be stored in a cool, dark place for up to one year.
YIELD: Approximately 6–7 half-pint jars
