Ginger-Vanilla Loquat Jam

BY Liz Murphy
August 4, 2021

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Photography by Liz Murphy for Edible San Diego

This jam with ginger and a hint of vanilla will allow you to enjoy loquats all year

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Loquats trees are very common in San Diego and are often found in your very own backyard. You can enjoy them fresh, process them into jams and chutneys, freeze them for smoothies, or pickle for a unique treat.

Ingredients

Yields 12 Ounces

1 ¾ pounds loquats
½ lemon, juiced
1 ¼ cup sugar
½ teaspoon vanilla bean paste
1 tablespoon minced ginger, fresh

Instructions

Wash and dry loquats. Remove large stem pieces and slice in half with a paring knife.
Remove seeds and white pith but leave skins on.
Add loquats and fresh lemon juice to a food processor and pulse until the loquats are in small pieces.
Add loquats, sugar, vanilla bean paste, and ginger to a large pot and heat over medium. Stir to dissolve the sugar and then continue cooking for 30 minutes or until mixture has thickened.
Prepare 2 6-ounce jars for canning or refrigeration. Carefully pour the jam into prepared jars. If canning, continue sealing process, or allow to cool before placing the lid and refrigerate for up to 1 month.
Enjoy on toast, yogurt, or on a fruit and cheese platter.

Liz Murphy

Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.