This Loquat Jam is quick and easy to prepare with only 3 Ingredients and 5 Steps to follow! { No Pectin, No Cornstarch needed } Instructions included for Instant Pot and Stove top method.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Breakfast
Cuisine: American
Keyword: instant pot, instant pot loquat jam recipe, instant pot recipes
Servings: 112 tbsp serving
Calories: 48kcal
Author: Sandhya Hariharan
Equipment
Instant Pot 6 Qt
Ingredients
1lbfresh loquat fruit
½cupsugar
2tbspfresh lemon juice
Instructions
Prepare Loquat fruit - Wash the loquat fruit.Halve the fruit, remove the stones, and the thick skin around them. Cut them in half again and place in the pot.
1 lb fresh loquat fruit, ½ cup sugar
Instant Pot Method
MARINATE - Add quartered loquats and sugar to the Instant Pot inner pot.Stir together. Cover the Instant Pot and let it sit at room temperature for 30-40 minutes.
PRESSURE COOK HIGH - Open the Instant Pot, add fresh lemon juice, and stir.Secure the lid, set the vent to SEALING.Press Pressure Cook, set the timer to 1 minute.After the timer, let it naturally release pressure for 15-18 minutes. Turn the vent to VENT and remove the lid. Press 'CANCEL' to turn off Keep Warm.
2 tbsp fresh lemon juice
MASH - Blend the marinated loquats to make jam using a hand blender blender or potato masher. If you like it chunky, blend only half the jam.
SAUTE - Press SAUTE and let the mixture boil for 12-15 minutes until it reaches a gel-like consistency.Skim off any foam that forms.
STORE - Ladle the jam into sterilised containers, leaving 1/4 inch of space at the top. Seal the jars. Once cooled, store the jam in the refrigerator for up to 3 weeks.Enjoy your homemade loquat jam!
Stove Top Method
Combine the chopped loquats, granulated sugar, and lemon juice in a Dutch oven. Heat over medium heat until it comes to a boil, stirring frequently.
Gently mash the fruit with a potato masher or using an immersion blender when it's about halfway through cooking. Cook for 30-40 minutes until the foam subsides, and the jam thickens to your preferred consistency.Remove it from the heat, and then transfer the hot jam to sterilised jars. Seal tight. Store in the refrigerator.
TEST IF THE JAM IS READY - Place two small plates in the freezer for 15 minutes.To test the jam, put a drop on a chilled plate and refrigerate for 30 seconds.After 30 seconds, run your finger through the drop. If it forms a crinkle and feels tacky, it's ready.If not, boil for 1-2 more minutes.Alternatively use a food thermometer to check if the jam has heated to 105°C
Notes
This Recipe Makes - approximately 1 1/3 cup or 11 oz of jam.Make Jam with frozen Loquat - Add the frozen loquat to the Instant Pot and follow the recipe as above. Pressure Cook High for 1 minute! Follow the rest of the steps as above.Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.