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Loquat Jam Recipe with Vanilla Bean (Japanese Plum Jam)

Loquat Jam | 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)
Course Condiment
Cuisine Continental
Author PetersFoodAdventures


  • 8 cups seeded quartered loquats
  • 6 cups sugar
  • 1 vanilla bean
  • juice of a large lemon


  • 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.