About my easy Loquat Jam recipe
With only three simple ingredients, you can whip up homemade Loquat Jam. The preparation method mirrors my easy Instant Pot Strawberry Jam. The great thing is, you have the option to make it either in the Instant Pot or on the stovetop. Just keep in mind that stovetop preparation requires more attention and monitoring throughout the process. In addition to the loquat fruit, you’ll need sugar and fresh lemon juice. These ingredients act as natural preservatives, ensuring a longer shelf life when used in the right proportions. As the jam cooks, you’ll notice its colour transforming from yellow to a rich, dark amber, and the texture will become delightfully thicker.
What is Loquat fruit?
Loquat fruit is a small, sweet, and juicy fruit. It’s round or pear-shaped, and when you cut it open, it has a few big seeds inside. The skin is usually a bit fuzzy and can be orange or yellow when ripe. Loquats are typically available in places with a warm climate, like Southern United States, parts of Europe, and Asia. You can often find them in local fruit markets or grocery stores in these regions during their growing season, which is usually in the spring and early summer.
How to make Loquat jam in instant pot step by step?
To make Loquat jam in instant pot, begin by placing the prepared loquat fruit and sugar in the inner pot of the Instant Pot. Toss the ingredients together and allow them to marinate, covering for at least 30 minutes. After marinating, add the lemon juice to the mixture. Then, set your Instant Pot to pressure cook for 1 minute. Allow the pressure to release naturally. Once the pressure has been released, open the pot. Using a hand blender, carefully blend the jam until it reaches a smooth consistency. Now, switch to the “Saute” mode and continue to cook for approximately 12 to 15 minutes, or until the jam reaches a jelly-like consistency. As an alternative method, you can use a thermometer to check the temperature. Once it reaches 105°C, you can turn off the Instant Pot. Your jam will naturally thicken as it cools. Carefully ladle the jam into sterilised jam jars, leaving about ¼ inch of clearance at the top. Seal the jars securely. Enjoy.
How to make Loquat jam on stove top?
In a Dutch oven, combine loquats, sugar, and lemon juice. Heat on medium until it boils, stirring often. Halfway through, gently mash the fruit with a potato masher. Cook for 30-40 minutes until the foam subsides, and the jam thickens to your liking. Remove from heat, let it cool, then transfer to sterilized jars. Refrigerate for short-term use or can for long-term storage. Enjoy your homemade loquat jam!
How to serve Loquat Jam?
Like most jams and marmalade, this Loquat Jam can be enjoyed in a variety of ways.
Spread it on toast or slice of braided bread - delicious for breakfast Incorporate it into baked goods as a filling for pastries, star bread, or braided bread Pair with yogurt and granola
Prepare the Loquat Jam for canning
To prepare for water canning, first heat the jam jars or Mason jars by immersing them in simmering water until they are ready for use. Carefully ladle the hot jam into the jars, leaving a ¼-inch headspace from the top. Wipe the rim clean, place the center lid on the jar, and apply the band until it is fingertip tight. Repeat this process until all the remaining jars are filled. Next, process the filled jars by immersing them in boiling water for 5-8 minutes.
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Homemade Loquat Jam recipe below
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