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)
Course Condiment
Cuisine Continental
Keyword japanese plum jam, loquat jam, loquat recipes
Author PetersFoodAdventures
Ingredients
8cupsseeded quartered loquats
6cupssugar
1vanilla bean
juice of a large lemon
Instructions
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).
Put the loquats, sugar and lemon in a large pot over high heat, stirring until the sugar melts.
Cut the vanilla bean in half and add to the loquat mixture.
Bring to a boil while stirring constantly, then reduce to a low simmer.
Stir frequently to prevent from burning. The fruit will start to break down. You will need to cook this for approx 1 hour.
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.
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.