Loquat Jam

This easy, ginger and vanilla infused loquat jam recipe comes together in about 30 minutes on the stove. Learn how to make loquat jam with water bath canning instructions included for year long enjoyment. It’s a fabulous way to preserve either a small batch of loquats, or use the excess from your tree!

There’s something special about homemade jam. I’ve shared homemade strawberry Jam, pomegranate jelly, pear butter, pomegranate cranberry jam, and all are truly delicious. BUT, this one is unique guys, and oh so delicious.

Living in California, I have access to a LOT of produce, but until last year, I’d never heard of a loquat before. It was only at this ONE u-pick orchard that I could even get them. If you have a tree and it’s excess fruit is bringing you here…I’m jealous.

Now that I know about the loquat, I battle the horde of other ‘in the know’ people at the u-pick for my bag of them and immediately head home to make this loquat jam. It’s a small batch since that’s all I ever have enough for, but it can be easily doubled or tripled for those with more fruit to work with.

What’s a Loquat?

One major benefit of living surrounded by amazing California produce and it’s growers means I can talk directly to the people producing it!

He told me I could liken it to a tart, slightly more tropical apricot. They’re delicate and don’t travel well, which is why they’re not a grocery store fruit. But that shouldn’t stop us from eating them!

Turns out they’re actually known as a Japanese plum, and are a fruit native to China. There are tons of varieties, almost 800 but only a few are grown in California. The flesh is bright yellow and both the large seeds and skin come off remarkably easily.

Read more about them in my complete Loquat guide!

Loquat Jam Ingredients

Aside from the gorgeous fruit, there are a few other simple ingredients you need to make this loquat jam recipe.

• Loquats – even for a small batch like this, you’ll need about 2lbs of fruit. After seeds and skins are removed, it’s less than you think!
• Vanilla Bean – I love fresh vanilla in jam, and seeds are lovely to look at suspended in jam, but you can also use 3 teaspoons of vanilla extract instead.
• Ginger – I prefer ground because it adds flavor but not texture. To use fresh ginger, substitute 1 tablespoon of grated ginger.
• Sugar – Just white, granulated sugar.

How to make Loquat Jam

The more I make homemade fruit and veggie preserves the more I realize just how simple it is! I’ve included both instructions for making the jam, and instructions for water bath canning your loquat ginger jam for safe shelf storage. If you’re canning and not experienced, please read the canning instructions BEFORE you start cooking. It takes some timing.

1. First, process the 2 lbs of loquats. Simply cut them in half, remove the seeds and peel off the skin. There is a small layer of thin white pith beneath the seeds, peel that off as well.
2. When all your fruit is cleaned, chop it into small chunks. It will break down further with cooking.
3. If using fresh vanilla bean, split the pod and scrape out the seeds. Reserve the pod.
4. Combine the fruit, sugar, ginger, and vanilla (pod included) into a large saucepan over medium heat.
5. Stir until the sugar dissolves, then continue to stir every few minutes, dragging a spoon over the bottom of the pan to prevent sticking and scorching.
6. Continue to cook until the loquats have broken down into small pieces (like the size of peppercorns), and the mixture has thickened to a dense syrup. When you can drag your spoon along the bottom at the jam very slowly fills it back in and clings to the spoon, you’re done. This took 25 minutes for me. Remove the vanilla bean pod.
7. Proceed with canning, or pour in clean jars and store in the fridge for up to 1 month once cooled.

The longer you cook it, the thicker it will be. While this is not harmful or inedible in any way, to achieve the spreadable jam consistency, do not cook too long. It will thicken as it cools, so stop while the mixture still moves with some fluidity.

Pro Tip: If your fruit is still in large chunks when the jam begins to thicken use the back of a wooden spoon, or a potato masher to break it down quickly.

Water Bath Canning (optional)

Because this is a small batch recipe, whether you choose to process it for long term storage is completely up to you. 2 pounds of loquats cooks down into a surprisingly small amount, only about 12 ounces of jam. I chose to can mine in small 4 ounce jars so I can enjoy it all year.

You’ll need:

• A large canning pot with canning rack – You can buy a canning pot, or use a large wide stock pot and simply buy an insert that keeps the jars from the bottom of the pot (shattered jars are no fun!).
• Jar clamps – This is essential, trust me!
• Hand Protection – I like to use thick gloves, but my mom goes with towels, just be aware those jars will be HOT.
• Funnel – A good wide mouth one works well for canning.
• Ladle – I like a nice metal one for working with hot jam, especially if you can get one with a hook that holds it on the side of the pot.
• 8 ounce mason jars(or whatever jars you choose to use) – I like 8 ounce jars because I go through it faster, which means more jam variety in my fridge, but you can use any jar with NEW lids.
• You can also buy a canning set, but there are tools in there I never use, so that’s up to you!

To water bath can your jam:

• Before you start cooking your recipe fill your canning pot with enough water to cover your canning jars by 1 inch. Bring it to a boil over high heat. 
• While your cooking place your clean jars in the pot of boiling water for a minute or so to warm them up. This prevents cracking from a temperature difference when you add the hot food to them. 
• Remove them from the water with your jar clamps and place them on a towel upside down to let the water run out. Make sure your jar clamps are angled as the picture shows below to prevent hot water from running down onto your hand or stove.

• When your preserves are done, flip the jars over using your hand protection, they’ll still be hot.
• Using your funnel and ladle, fill jars immediately with your hot preserves, leaving ¼” of space between the rim and the jam. 

• Wipe the rims clean carefully with a warm, damp paper towel then dry them completely. This is important for the jam to seal properly.
• Place seals on and using your hand protection, screw on the lids as tightly as you can. Then use your jar clamps to submerge the jars in the boiling water again. 
• Allow to ‘process’ in the boiling water for 10 minutes. Remove and set them on a towel, (they’ll be very hot!) and leave them at room temperature until each lid has ‘popped’ 

Pro Tip: You’ll know the jars are ready for the cupboard when you hear a ‘pop’ of the seal locking. You can also check this by pushing down on the center of the seal. If it clicks, it isn’t done yet. This can take up to 24 hours, so be patient!

FAQ’s

Enjoy your Loquat Jam!

I’m a big fan of tart and sweet jams. It’s refreshing to have a break from the heavily sweet store bought jams, or those made with really sweet fruit.

I love this particular jam on toast, waffles, and other warm baked goods. It’s also perfect for filling sandwich cookies like my Shortbread cookies!

Wherever you might enjoy a sweet fruit, try substituting this jam, I think you’ll be happy you did! I’d love to hear what you think of this small batch loquat jam or any variations you make. Until then, happy eating!

You may enjoy these other loquat recipes…

• Loquat Vodka Cocktail
• Loquat Upside Down Cake
• Loquat Cobbler in Mini Mason Jars
• Loquat Barbecue Sauce

Originally published 7/6/2019, Updated 4/1/2020