Delicious & Easy
Ginger-Vanilla Loquat Jam
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.
YIELDS 12 OUNCES
Ingredients for
Ginger-Vanilla Loquat Jam
- 1 ¾ pounds loquats
- ½ lemon, juiced
- 1 ¼ cup sugar
- ½ teaspoon vanilla bean paste
- 1 tablespoon minced ginger, fresh
Instructions for
Ginger-Vanilla Loquat Jam
- 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.
* See question below.
Frequently asked
Questions About This Recipe
How can I tell when the jam is done cooking?
Place a small plate in the freezer and test the jam by placing 1 tablespoon on the chilled plate and if it sets when cooled on the plate, it's ready to be removed from the heat.
Final
Notes & Thoughts
A tablespoon or two of jam is also a nice way to sweeten overnight oats or chia puddings.
