✔ Updated · fixed the card (weights, yield, set temperature), added safe canning steps and removed health claims
My loquat jam is a golden, apricot-meets-plum spread made with just loquats, sugar and lemon, no packet pectin needed. If you have a tree dropping fruit everywhere in spring, this is the best way to use it.
At a glance
The one tip that matters: Use some slightly underripe, firmer loquats with the ripe ones. They carry more natural pectin and acid, which is what helps the jam set without added pectin.
Why I Love This Loquat Jam
- No added pectin, just fruit, sugar and lemon.
- A gorgeous amber color and a flavor somewhere between apricot, mango and plum.
- Small batch, so it fits one afternoon and one pot.
- Fridge or pantry, with clear steps for both.
What You Need for Loquat Jam
Exact amounts are in the recipe card below.
- Loquats: mostly ripe, with a few firmer ones for natural pectin. Two pounds whole gives about 5 cups of chopped fruit.
- Sugar: sweetens and helps the jam set and keep.
- Fresh lemon juice: acid for setting and brightness; it also slows browning.
- Cardamom: optional, but it makes the fruit taste floral and warm.
- Equipment: a heavy wide pot, a thermometer or freezer plates, and clean half-pint jars.
What Do Loquats Taste Like?
Loquats taste sweet and gently tart, somewhere between apricot, mango and plum, with a floral note. I first saw loquat trees heavy with fruit back in my Austin years, and I still get a little giddy when I spot them at a farmers market.
They bruise easily and don't keep long, which is exactly why jam is such a good use for a big haul.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Never use the seeds. Loquat seeds contain compounds that can release cyanide, so discard every one. I count them out as I pit so none sneak into the pot.
- Wide pot, faster set. A wide pot lets water evaporate quickly, so the jam sets before the fruit loses its fresh flavor. Fill it no more than a third full; jam bubbles up a lot.
- Stir more at the end. In the last 10 minutes the jam thickens fast and can catch on the bottom. This is the moment to stay at the stove.
- Brown fingers? Loquat flesh browns quickly and can stain your fingertips. I wear thin gloves and toss the cut fruit with the lemon juice as I go.
- Swap the spice. Cardamom is lovely, but a split vanilla bean or a small cinnamon stick works too. Remove whole spices before jarring.
Loquat Jam (No Added Pectin)
48
tablespoons30
minutes35
minutes40
kcal1
hour45
minutesA small-batch loquat jam made with just pitted loquats, sugar and fresh lemon juice, plus optional cardamom. The fruit macerates in the sugar, then simmers until it reaches 220°F and sets on a cold plate. Makes about 3 half-pint jars; store in the fridge or process in a boiling water bath.
Ingredients
2 pounds ripe loquats (about 1 1/2 pounds or 5 cups once pitted and chopped)
2 cups granulated sugar
3 tablespoons fresh lemon juice (about 1 lemon)
1/4 teaspoon ground cardamom (optional)
1/4 cup water
Directions
- Prepare the Fruit
- Rinse the loquats. Trim off the stem and blossom ends, halve them and pop out the large seeds and the thin papery membrane around them. Peeling is optional; I leave the skins on for color.
- Chop the fruit into small pieces and put it in a heavy, wide pot with the sugar and lemon juice. Stir and leave for 30 minutes, until the sugar draws out the juice. Put 2 small plates in the freezer for testing the set.
- Cook the Jam
- Add the water and cardamom and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce to a steady, lively simmer.
- Cook for 25 to 35 minutes, stirring often and more as it thickens, until the jam turns a deep golden amber and reaches 220°F on a thermometer. To test, drop a spoonful on a frozen plate, wait 1 minute and push it with a finger: it should wrinkle.
- For a smoother jam, blend briefly with an immersion blender. Skim off any foam.
- Jar and Store
- Ladle the hot jam into clean, hot half-pint jars, leaving 1/4 inch of headspace. Wipe the rims and add the lids and bands until fingertip-tight.
- For the fridge, cool and refrigerate for up to 3 weeks. For the pantry, process the jars in a boiling water bath for 10 minutes (add time at high altitude), then cool for 12 to 24 hours and check that the lids have sealed.
Notes
- You can use vanilla bean instead of cardamom
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How to Store Loquat Jam
- Fridge: unprocessed jars keep for up to 3 weeks.
- Freezer: in freezer-safe containers with 1/2 inch headspace for up to 1 year.
- Pantry: process in a boiling water bath for 10 minutes (longer above 1,000 feet), check the seals after 24 hours and keep for up to 1 year. Refrigerate once opened.
- Unsealed lids: if a lid flexes when pressed, refrigerate that jar and use it first.
How to Use Loquat Jam
Spread it on toast, biscuits or scones, swirl it into yogurt or oatmeal, or spoon it over a wedge of brie. It also makes a great glaze for pork or chicken: warm 1/4 cup jam with a splash of soy sauce and brush it on in the last few minutes of cooking.
Frequently Asked Questions
Do you need pectin to make loquat jam?
No. Loquats contain natural pectin, especially when some of the fruit is slightly underripe, and lemon juice adds the acid needed for a set. Cook the jam to 220°F or until a spoonful wrinkles on a frozen plate.
Do you have to peel loquats for jam?
No. The thin skins soften as the jam cooks and add color. Peel them if you want a very smooth, clear jam, or blend the cooked jam briefly with an immersion blender.
Are loquat seeds safe to eat?
No. Loquat seeds contain compounds that can release cyanide in the body, so remove and discard all of them, along with the papery membrane around them. The flesh is perfectly safe to eat and cook.
How long does homemade loquat jam last?
Unprocessed jars keep in the fridge for up to 3 weeks. Jars processed in a boiling water bath for 10 minutes and properly sealed keep in a cool, dark cupboard for up to 1 year. Refrigerate after opening.
What is níspero jam?
Níspero is the Spanish name for loquat, so dulce de níspero or níspero jam is the same golden fruit preserve. Loquats are also sometimes called Japanese plums or Japanese medlars.
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