Loquats, native to China, are a tangy yellowish-orange fruit found in warm areas of the United States including California, Texas and Southern Georgia. The trees can grow as high as thirty three feet, but most Loquat trees are much smaller. In Mexico, they call the loquat, misperos and it is used on the alter to celebrate Day of the Dead. Loquats are bright in flavor and taste like a mix of apricot, mango and lemon. Loquats are high in natural pectin, so are easy to cook into jam or jelly. This recipe is a freezer jam because it is stored in the freezer until use, unlike shelf stable jams where you process the jars in a water bath.
3 lbs. Loquats
3 cups organic sugar
3 cups water
funnel for canning, optional
1. Wash and dry loquats to begin preserving.
2. Cut each loquat in half and remove the seeds. Loquats can have up 6 seeds inside, no need to remove the skin.
3. When the seeds are removed, add the loquats in a large pot big enough to cook the entire 3 pound batch.
4. Add the sugar and water to the loquats and turn the heat on to medium high.
5. Stir the loquats to combine and continue to cook on medium high for 25 minutes or until the fruit softens.
6. Puree the jam with a stick blender or in batches in a stand blender until smooth.
7. Sanitize your masons jars by washing them in hot soapy water. Place your funnel into a jar and begin to ladle the jam into the jars. I like to use a variety of sizes – 8 ounces for gifts and 16 ounces for home use.
8. When the jars are all full, place the lid on each jar and seal tightly. You can label as you like and store them in the freezer.
9. Loquat Freezer Jam makes great gifts too. Enjoy!
[…] thick pieces and slather with your favorite butter/jam combination. I love this bread with my Loquat Jam! […]
Does this thicken when it freezes and do you thaw it to use it? Just spread it on toast?
Yes it thickens slightly, but the recipe should be thick enough to spread on toast after it cools. Thanks for your comments!