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2 jars of loquat jam arranged with fresh fruit and leaves.

Loquat Jam

Print Recipe
Water-bath canning method to make delicious loquat jam.
Course Dessert
Cuisine American
Keyword canning recipes, loquat, loquat jam
Prep Time 30 minutes
Cook Time 20 minutes
Canner Processing Time 10 minutes
Total Time 1 hour
Servings 82
Calories 56

Equipment

  • 1 Cutting board
  • 1 Paring knife
  • 2 Large bowls at least 6 cups each
  • 1 Large cooking pot 4 quart or larger
  • Liquid measuring cups
  • Dry measuring cups
  • 1 Water bath canner with rack
  • Sterilized glass canning jars, lids, and rings enough for 5 cups of jam
  • Canning Tools jar lifter and funnel

Ingredients

  • 5 Cups Finely chopped loquat fruits
  • 7 Cups White sugar
  • ¼ Cup Lemon juice
  • 1 Pkg. SURE-JELL brand Premium fruit pectin

Instructions

Prepare for Canning

  • Set up your canning station next to your stove.
  • Sterilize glass canning jars and rings.
  • Add enough water to canner to cover the jars by 1-2 inches when full. Bring to a simmer and continue simmering while preparing the jam.
  • Measure out the sugar in one of the bowls and set near the stove.

Start the Canning Process

  • Finely chop and measure out 5 cups of loquat fruit.
  • Add fruit and lemon juice to cooking pot.
  • Stir in 1 package of SURE-JELL pectin. Stirring to dissolve.
  • Bring fruit mixture to a full rolling boil continuously stirring.
  • Add sugar to boiling mixture and bring back to a full rolling boil, continuously stirring.
  • Boil exactly 1 minute then remove from heat.
  • Quickly skim off any foam.
  • Begin filling hot sterilized glass canning jars.
  • Wipe each jar rim clean, put canning lid on top, screw on ring to finger-tightness.
  • Gently set each jar into the simmering water in the canner using the jar tongs.
  • Make sure there is at at least 1-2 inches of water over the jars, cover the canner, then bring to a full rolling boil.

Process

  • Boil for 10 minutes. You may need to boil longer depending on your altitude. Check the altitude instructions with the SURE-JELL package for details.
  • Remove jars from the canner using the jar tongs. Put them on a heat-safe surface, cover with a towel and let set/cool for 24 hours.

Notes

During the cooling process, the lids will produce a “ping” sound that indicates they have sealed to the jar.
Loquat jam is great for baked recipes like cookies or bars. It can be used in BBQ sauce recipes, sweet-and-sour recipes, and it makes a great peanut butter and jelly sandwich!
Note: One serving is calculated as 1 Tablespoon for this recipe.