Loquat Jam
1 min read
Easy Loquat Jam
From Pook's Pantry
This recipe combines the loquats that (based on Cory and Lena's tasting at the end of April) are ready to be used, and the canning techniques and equipment that we're learning about in the May 31 canning workshop.
Ingredients
8 cups loquats seeded and halved or quartered (and peeled, if desired)
4 cups granulated sugar
3 tbsp. fresh lemon juice + 1 1/2 tbsp. for tossing with loquats before cooking
How to Prepare
Place 4 half-pint jars in a water bath, along with lids. Bring to a boil, then reduce heat to low to keep warm.
Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter.
Add 1 1/2 tbsp. lemon juice to loquats and toss.
In a 6 quart pot or Dutch oven, add loquats with 3 tbsp. lemon juice and 4 cups sugar.
Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking.
Cook for 30 – 40 minutes. Jam will be foamy when it begins to boil, but the foam will begin to subside when jam is almost ready – that's your cue to start watching it closely.
Gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.
Ladle jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight". Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.
