If you have a loquat tree, chances are you don’t know what to do with all of the fruit. For us in southern California, our loquat tree produces fruit every March – April and that’s it. But when it does produce fruit, we have an over-abundance.
This year I decided to make a loquat jam. I must be honest, I have never made my own jam before, so I was a little nervous. I must say, it came out much better than I expected! After researching recipes and reading reviews, I decided to reduce the sugar, add vanilla extract and I even added some orange oil. Check out the recipe below:
What you need: (makes 1 cup of jam)
About 2 cups of loquats (well rinsed)
1/2 cup sugar (next time I want to use even less to make it less sweet)
1 tablespoon Trader Joe’s Pure Bourbon Vanilla Extract
4 drops of orange essential oil
Half Pint Mason Jar
Cut the loquats in quarters and remove the seeds. This is the hardest part. Ok now the hardest part is over 🙂 Add the loquats to a pot with the sugar, vanilla and orange essential oil. Bring to a boil and stir continuously to prevent burning. Once the sugar dissolves and the loquats become soft, add the mixture to a blender and blend. Add the mixture back to the pot and simmer on low while stirring continuously. How long you cook it is up to you! The longer you cook it, the darker in color it will get. I would say I cooked mine for about 10-15 minutes. Add the jam to a mason jar and store in the fridge.