Homemade Loquat Jam Recipe (2024)

FAQs

Do loquats contain pectin? ›

Loquats are more commonly referred to as “Japanese plum” and they are high in pectin, which makes them ideal for jams. The flavor of a loquat is a combination of peach, citrus and a little mango, the texture is similar to a pear.

If you're eating whole loquat fruit, you can either peel the skin and eat around the seeds or slice it in half, remove the seed, and eat around the skin.

Loquat pollination

A self-pollinating tree will produce fruit on its own. A tree that is only partially self-fertile can produce fruit without being paired with another tree, but fruit production will be reduced. Plant two loquats near each other to ensure pollination and good fruit yield.

They must be ripened to a soft stage on the tree, because they don't ripen further once picked off the tree, and if picked too early, they'll be unpleasantly acidic. Even when harvested at the right time, they should be eaten fresh or at least within a day or two.

They aren't sold in supermarkets because they're too delicate to be jostled in shipping without being bruised. However you can find them in many farmers markets. But really, your best bet is to start talking to everyone about how you want to find some, and pretty soon you'll be led to the trees.

Consuming loquat fruits in moderate amounts does not cause any health issues. However, excessive intake of raw or ripe loquats can trigger digestive issues in the stomach, intestines, kidney problems and in some cases, hampers and weakens muscles – a condition known as toxic myopathy.

Loquat Fruit and Foliage

Fruit ripens about 90 days after bloom, usually late May through July. Sweetness or tartness varies with each variety; all exude a floral aroma. Fragrant white blossoms appear in clusters followed by sweet-to-tart fruits, 1-2 in. round or slightly pear-shaped, each with 1-4 large seeds.

My go to: Loquats can be frozen (Freezing Loquats), and if you freeze them you don't need to worry about acidifiying them. Find some good ones and freeze then defrost some and try them in the following recipes.

Depending on the variety, loquat trees can be self-fertile (both male and female flowers on the same tree) or not self-fertile (in which case you would need two trees for pollination). I suggest looking for self-fertile varieties like 'Thales.

It is also known as Japanese plum and Chinese plum.

How long does it take to get fruit from a loquat tree? ›

Loquat trees may be propagated by seed, but they do not come true from seed and they have a 6- to 8-year juvenile period before flowering and fruiting. Loquat seeds may remain viable for up to six months of storage at high RH and 41°F or cleaned and planted immediately.

Easily grown, attractive trees in the garden, they blossom and set fruit from October to February. Selected varieties produce clusters of excellent yellow fruit that mature in the spring and early summer.

Loquat can be eaten fresh like other fruit, and the skin is usually eaten as well. Just be mindful that there are seeds in the middle, similar to an apricot. It can also be used like apples, peaches, etc., in pies, jams, and other culinary uses.

It is a large evergreen shrub or a small tree, grown commercially for its yellow fruit, in addition to being an ornamental plant. It can also be used to make light wine by fermentation. Being low in saturated fat and sodium, and high in vitamin A, dietary fiber, potassium, and manganese, it is a nutritious fruit.

Pectin is found in most plant, but it is most concentrated in citrus fruits (orange, lemon, mousambi etc.) Usually pectin contains 65% galacturonic acid and may show three kinds of form: the linear hom*o polygalacturonan, ramified and rhamno galacturonan I and II [1].

It exists primarily in plant cell walls and helps bind cells together. Some fruits and vegetables are more pectin-rich than others. For example, apples, carrots, oranges, grapefruits, and lemons contain more pectin than cherries, grapes, and other small berries with citrus fruits containing the most pectin.

While pectin naturally occurs in fruit, the amount can vary. Fruits such as citrus, tart cooking apples, cranberries, and quince are high in pectin. Fruits such as late-season blackberries, cherries, and nectarines, are at the low end of the pectin scale.