Ingredients
2 lbs (900 g) fresh loquats
1½ cups (300 g) granulated sugar
2 tbsp fresh lemon juice
¼ cup (60 ml) water
1 tsp vanilla extract (optional)
Instructions
1.Wash the loquats thoroughly.
2.Peel them if desired (the peel is edible but removing it gives a smoother jam).
3.Cut each loquat in half and remove the seeds and inner membrane.
4.Chop the fruit into small pieces.
5.Add the loquats, sugar, lemon juice, and water to a large saucepan.
6.Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
7.Reduce the heat and simmer for 30–45 minutes, stirring occasionally, until the fruit softens and the mixture thickens.
8.Mash the fruit with a potato masher or blend briefly for a smoother texture.
9.Stir in the vanilla extract, if using.
10.Pour the hot jam into sterilized jars, seal, and let cool completely.
Storage
Refrigerate for up to 3 weeks.
For long-term storage, process sealed jars in a boiling water bath for 10 minutes, then store in a cool, dark place for up to 1 year.
Serving Suggestions
.Spread on toast, biscuits, or croissants.
.Spoon over yogurt, oatmeal, or pancakes.
.Use as a filling for cakes, pastries, or thumbprint cookies.