Loquat Jam


6 cups loquats, pitted and skinned
1/4 cup lemon juice, freshly squeezed
7 cups sugar
1 1/2 tablespoons butter
1 package Sure Jell pectin


Sterilize jars and lids. (If you have a newer dishwasher, you can run them through the dishwasher. Do not remove them until you are ready to fill them.)

Bring a pot of water to the boil, and place lids and bands — reduce heat. After one minute, remove pot from heat. Allow the lids and bands to sit in hot water until ready for use. Any other implements (spoons, funnels) should also be dropped in boiling water before they come in contact with the fruit.

Fill water bath canner about 2/3 full and bring to a boil. Keep hot.

Place lemon juice in a large bowl. As soon as you skin, pit and cut the loquats, place cut fruit in the bowl with the lemon juice to prevent the discoloration. Be sure to toss fruit occasionally as you work, until all fruit is ready.

Once fruit is prepared, toss the fruit with the pectin and pour the mixture into a large pot. Bring mixture to a boil. Once it is at a rolling boil, stir in the sugar.

Bring mixture up to a rolling boil. Add the butter and stir to blend. Let it boil for 1 minute. Skim the foam off of the top.

Ladle the jam into prepared sterilized jars, leaving 1/4 inch head space. Use a clean cloth and wipe the rims before placing the lid on the jar. Screw on the bands and the lids tightly.

Place jars in rack and lower into water bath canner. Bring water bath up the boil, place a lid on the pan, and begin timing. Process jars for 10 minutes.

Carefully remove hot jars from rack and allow to cool completely. When cool, test seals. Refrigerate any jars that did not seal.

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