Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)

If you're lucky enough to find Loquats (Japanese Plums), you've got to try this delicious recipe - no pectin required! - Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)Loquat Jam Recipe PreparationCooking Loquat Jam Recipe Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)

It’s really easy to make your own Loquat Jam and there are many Loquat Jam recipes out there, but this one has something extra; the vanilla bean. Jams are easy to make, I know people who anxiously wait every year for strawberry season so they can buy a flat of strawberries, then rush home to make jam. But wouldn’t it be nice to make a delicious jam from fruit that you can’t buy in most stores? Japanese Plums (commonly known as loquats here in Australia) are a staple in many backyards. A delicious fruit that many people don’t know what to do with. I also love making Loquat Apple Crumble. Loquats taste like a cross between several fruits, like peach, apricot, and apple. When you get a really ripe loquat, my son says it tastes sweet like honey. Japanese plums or loquats are closely related to the apple family, and have a slightly poisonous seed, like an apricot kernel. So don’t eat the seeds, although you would need to eat a large amount to get sick. Now I don’t like to fuss with a lot of things when cooking, such as peeling tiny fruits. Some people like to blanch them then peel them, but if they are ripe, they will peel easily. I don’t bother with all that fuss. This loquat jam recipe is so easy. As the fruit cooks, it breaks down and softens the skin, then I use an immersion blender to blend it to a consistency I’m happy with. Loquats are high in fibre and high in pectin naturally, so you don’t need to add anything to your jam that shouldn’t belong. Plus it has the added bonus of being the only fruit ripening during winter/spring, when no other local fruit is available.  A loquat jam recipe that’s easy, fresh and tasty, perfect for tomorrow’s breakfast. Bon Appetit! Приятного аппетита!
Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)Loquat Jam Recipe PreparationLoquat Jam Recipe Cooking

4.0 from 3 reviews
Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)
 
If you're lucky enough to find Loquats (Japanese Plums), you've got to try this delicious recipe - no pectin required! - Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)
Author:
Recipe type: Condiment
Cuisine: Continental
Ingredients
  • 8 cups seeded quartered loquats
  • 6 cups sugar
  • 1 vanilla bean
  • juice of a large lemon
Instructions
  1. Wash and de-seed loquats. Cut them into quarters. Add lemon juice to prevent them from browning (but also necessary for the jam to thicken).
  2. Put the loquats, sugar and lemon in a large pot over high heat, stirring until the sugar melts.
  3. Cut the vanilla bean in half and add to the loquat mixture.
  4. Bring to a boil while stirring constantly, then reduce to a low simmer.
  5. Stir frequently to prevent from burning. The fruit will start to break down. You will need to cook this for approx 1 hour.
  6. At the 30 minute mark, remove the vanilla beans from the jam. Take a stick blender or immersion blender and blend the loquats. I like to leave some texture and lumps in my jam. Add the vanilla beans again and continue to cook for the hour time frame, until the jam is thick. I find that after blending, the jam can burn quicker, so remember to stir.
  7. Ladle into jars and seal with a lid. Allow to cool and set. Keep refrigerated unless you have properly canned and sealed the jam. Enjoy.

©PetersFoodAdventures.com
If you're lucky enough to find Loquats (Japanese Plums), you've got to try this delicious recipe - no pectin required! - Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)If you're lucky enough to find Loquats (Japanese Plums), you've got to try this delicious recipe - no pectin required! - Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)If you're lucky enough to find Loquats (Japanese Plums), you've got to try this delicious recipe - no pectin required! - Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)If you're lucky enough to find Loquats (Japanese Plums), you've got to try this delicious recipe - no pectin required! - Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)

26 comments

  1. I absolutely love homemade jams! And plum, yummy. Too bad we don’t have this variety here since plum is one of my favorites. I love opening a jar of jam in the winter and tasting a little of summer.

  2. Sounds delicious, Peter! We just picked wild blackberries last month and made several posts of jam in Ireland. I know you can buy blackberry jam in the shops but I agree with you about it being wonderful to make it yourself. My youngest daughter and I called in two friends and we made it an afternoon occasion…such fun! Wish we could get Japanese Plums in our part of the world!

  3. We call these Japanese Plums. The vanilla bean was a great addition, subtle, but definitely there. The flavours went great together. Thanks for a great recipe!

    • Thanks for checking out the recipe! My loquats are blooming and I can’t wait for them to be in season again. We just finished up the last of the jam I made last year! Glad you enjoyed it! 🙂

  4. I followed this recipe exactly, EXACTLY and once it was cooled in the fridge it literally turned into a solid brick of sugar, you can’t even chisel is out of the jar its so hard, I don’t know what went wrong, the only thing I can think to do know to try an salvage the jelly is to heat it up in the microwave just until I can pour it back in the pot and melt it down completely and add a lot of water and then pour it back into the jars. Any ideas?

    • Hi Ryan, that’s awful that the jam has turned into a brick of sugar! I have had that happen to me once before years ago when a jam crystalized after making it. It’s very frustrating after all the work that goes into making jam. It apparently can happen randomly sometimes when making jam and has to do with natural sugars in the fruit (and added sugars) and the temperature. Here is a link to a forum where I looked for advice, I ended up reheating the jam and adding more lemon juice and I also added a tablespoon of honey. https://www.chowhound.com/post/crystallized-jam-unsavable-846583

      • Ok, I’ll try that, thank you for the help. By the way…the jam tasted great until it fossilized!
        Great Recipe!
        I’ll keep you posted on the results.

  5. Thanks for the recipe, worked perfectly! I left out the vanilla bean, as it’s expensive, and it still tastes great! I love homemade jam! 👍

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: