How Did You Cook That

Loquat Marmalade

by

Jams Jelly Fruit

In June the trees around Los Angeles are dripping with golden ripe loquats. Tons, litterally, tons of them. Little orange globes falling to the ground and all over the sidewalk. As soon as I see them ripening I know it’s time to get out the canning jars and make loquat marmalade.

There’s enough fruit on these trees to feed an army and they usually go forgotten every year. I suspect, like myself once, that nobody knows what the heck to do with these little treats.

Loquat marmalade or jam is relatively easy to make, requiring only 4 ingredients and it is seriously delicious. The tedious part is removing the large seed and separating the flesh from the skin. This yummy condiment makes a sweet morning treat on a toasted slice of bread. Yum.

So, walk next door and meet your neighbors with the heavy laden loquat tree in their yard. I’ll bet they’ll be happy to have you take some fruit off their hands. Blend the extra loquats up into a Forager Cocktail and you’ll have a good reason to invite them over to happy hour.

Jams Jelly Fruit
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Loquat Marmalade

When loquats are dripping from the trees in your neighborhood, grab a basket and gather them up for a great big batch of spicy lemony jam.
Course Breakfast, condiments, Dessert, sauces
Cuisine American
Keyword condiments, sauce
Prep Time 1 hour
Cook Time 45 minutes

Ingredients

  • 4 cups golden loquats, washed and seeded weight is AFTER seeds and core have been removed. I peeled mine but you can leave some or all of the skin on if you prefer.
  • 2 cups sugar
  • 1 lemon finely grate the peel
  • 1 tsp pure vanilla

Instructions

Preparation

  • Gather jars for canning and warm them in the oven.
  • Pull washed loquats apart and remove seeds. Skin peels off easily if you wish to remove. It is OK to leave skin on for this recipe

Cooking

  • You should have approximately 4 cups after seeding and peeling. If you have less, that is fine. The ratio of loquat to sugar is always the same 2:1
  • Put seeded loquats in a large saucepan on the stove
  • Add 2 cups sugar
  • Add grated lemon peel and squeeze lemon juice into pan
  • Add vanilla
  • Cook at a low boil for 40 minutes, stirring constantly, until thickened. There is a lot of natural pectin in loquats so you will not need to use any thickener. KEEP CLOSE TO THE POT AND STIR FREQUENTLY. Sugar burns quickly and the whole mixture will stick to the bottom of your pan.
  • Remove warm jars from oven and fill with marmalade.
  • Let completely cool before tightening the lids.
  • Store in refrigerator.

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