Homemade Loquat Jam

Follow our step-by-step guide on how to make Homemade Loquat Jam.

1. Step 1

   To start your delicious loquat jam, grab a nonreactive saucepan and combine your pitted and halved loquats with white sugar.

2. Step 2

   Let this sweet mixture sit at room temperature for about three hours, giving it a gentle stir now and then.

3. Step 3

   This waiting game allows the loquats to macerate beautifully, releasing their juicy goodness.

4. Step 4

   While the loquats are soaking up that sugar, take a moment to prepare your jars.

5. Step 5

   Inspect two 8-ounce jars for any cracks and check the rings for rust; if you find any defects, it’s best to toss them.

6. Step 6

   Immerse the good jars in simmering water to sterilize them while you wait.

7. Step 7

   Don’t forget to wash your new lids and rings in warm, soapy water.

8. Step 8

   For a little extra preparation, pop a couple of small plates in the freezer; you’ll use them later to test the jam’s consistency.

9. Step 9

   Once your loquats have macerated, it’s time to bring the mixture to a boil over medium heat.

10. Step 10

    When it starts bubbling, reduce the heat and let it simmer for 30 to 40 minutes, stirring occasionally.

11. Step 11

    You’ll know it’s ready when the mixture thickens up nicely.

12. Step 12

    After simmering, remove the saucepan from the heat and let it cool slightly.

13. Step 13

    If you have an immersion blender, now’s the time to use it! Blend the jam to your preferred consistency—smooth or with a bit of chunkiness, it’s all up to you.

14. Step 14

    Once blended, return the jam to the stove and bring it back to a boil.

15. Step 15

    Stir in some fresh lemon juice for that perfect zing, then take it off the heat.

16. Step 16

    To check if your jam is set, drop a small spoonful onto one of those frozen plates.

17. Step 17

    Give it a gentle push with your finger; if it wrinkles, you’re in business! If it’s still runny, just return it to a boil and simmer for another five minutes before testing again.

18. Step 18

    Now, it’s time to ladle your hot jam into the sterilized jars, filling them to about a quarter inch from the top.

19. Step 19

    Use a clean knife or thin spatula to gently remove any air bubbles trapped inside.

20. Step 20

    Wipe the rims with a damp paper towel to ensure a good seal, then place the lids on top and screw the rings on tightly.

21. Step 21

    Finally, let the jars cool to room temperature before storing them in the refrigerator.

22. Step 22

    Enjoy the sweet satisfaction of your homemade loquat jam!.