Easy Loquat Jam
1 h 15 minMakes 4 half-pint jars
A simple three-ingredient jam made from fresh loquats, sugar, and lemon juice, naturally high in pectin and perfect for beginners.
| prepSterilize 4 half-pint jars and lids in boiling water bath; keep warm on low heat | |||||||||
| 1900 ml loquats, seeded and halved or quartered (peeled optional) | Prepare loquats: remove blossom end, peel if desired, seed, halve or quarter | Toss loquats with 1 1/2 tbsp lemon juice to prevent browning | Combine loquats, 3 tbsp lemon juice & sugar in pot | Boil over medium heat, stirring frequently, 30–40 min | Gently mash fruit halfway through cooking with potato masher | Remove hot jars from water bath when jam is foamy & foam subsides | Ladle jam into jars, leaving 1/4" headspace | Cap with lids, tighten bands fingertip-tight | Process in water bath 10 min, remove & cool on counter |
| 800 g sugar | |||||||||
| 67 ml fresh lemon juice (1 1/2 tbsp for tossing fruit, 3 tbsp for cooking) | |||||||||
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