Organic Loquat Jam

Every year loquat trees produce beautiful fruits that are seen in neighbors' backyard but only birds and squirrels are munching on them. If you have a loquat tree, don't let them go to waste. Eat just like that and make chutney or jam. I promise you won't be disappointed. 

 
People often wonder,"what is loquat?" I also didn't know about this  fruit until we moved to our current residence three years back. 

 

Loquat is originally from China growing in clusters. They are oval shaped with yellow or orange skin. Loquat tree blooms in early winter and fruits in early spring. They are rich in vitamins, minerals and anti oxidants. Loquat looks like kind of apricot with 3-5 big seeds but less flesh. These yellow-orange fruits are very sweet.

Loquats are a very delicate fruit. They have no shelf life after harvesting. As soon as they are picked  cook them into chutney or jam right away. They are naturally high in pectin that helps jam to set without adding pectin and also high in sugar. So I used less than half of the amount sugar out of a traditional recipe and my jams got set without any trouble. That's the best part, less sugar but still sweet enough.

 

I start making jams just before summer break. It's a pleasure to give edible gifts to uncles, aunties, teachers and friends. I made couple of batches Strawberry Jam and other stone fruits jams a few weeks back and they traveled all the way to India. Theses jams are perfect on whole wheat toast, cracker or flat bread with a cup of tea or coffee for breakfast.

Ingredients~
4 cups peeled and de- seeded loquats
1/2 cup organic sugar
1/4 cup freshly squeezed lemon juice 

Equipment~
A medium heavy bottom pan

Total time~
10 minutes to harvest
30 minutes for preparation
30 minutes to cook

Method~
After peeling and de-seeding, pull off the white fiber in the middle of the fruit then cut into small pieces. Soak them in the lemon juice so they won't turn brown. Take a heavy bottom pan and boil the fruit. Add in sugar. Bring to a full rolling boil over high heat for a few minutes. Then cook until mixture starts to thicken for about 30 minutes over medium heat stirring often. Mash the fruits with back of a spoon while boiling. It's ready when jam turns amber color and most of the liquid evaporates. I didn't  use any pectin so I let it thicken bit more than needed. Let it cool completely. It will stay good in the refrigerator up to a week.

I made a big batch and did water bath canning process for longer self life. While jam is cooked wash the jars and lids dish detergent and water. Sterilize jars and lids by boiling them in a large pot for 15 minutes. Remove jars and keep them in the warm over until you are ready to fill with hot jam.

Ladle hot jam into hot jars leaving 1/4 inch head space. Place lids and bands on jars. Twist on the bands until fingertip tight. 

I used a 6 quart stock pot and a simple rack for canning process. Place filled jars in the rack. Make sure jars are covered by 1-2 inches of water. Cover the pot with lid. Process jars in boiling water for 15 minutes. Turn off the heat. Remove lid and let jars stand for 5 minute. Using canning tong, remove jars from the hot water. Place the jars in a cool dark area undisturbed for 8 hours and they will seal completely.