loquat jam04/25/13

Untitled
IMG_5271
IMG_5299
Untitled
Untitled

Spring means loquat season in Charleston, and loquat season in Charleston means engaging in tree-climbing and minor trespassing to yield a very-much-worth-it loquat jam.

It’s simple — peel the loquats, remove the seeds, and cook over medium heat with the juice of one lemon and a half cup of sugar (most recipes call for three or four cups, but a half cup was plenty). Bring to a boil for a few minutes, and then let simmer over low to medium heat for an hour. Fill your jars and consume! I love it with yogurt and oatmeal, on toast, or by the spoonful.

Leave a Comment

12 Comments

  1. You make me want to move to Charleston so bad!!

  2. We have a few loquat trees in our backyard & they yield SO MUCH fruit! Wish you lived close by – would definitely give you some, trespassing is unnecessary :)

  3. Sadly, It’s very hard to find loquats in Europe…

    Sounds delicious!

  4. I hope you’re oking about the trespassing! It’s pretty rude and inconsiderate to Take from fruit trees without permission. People take my oranges all the time, I wouldn’t mind if they asked, but the entiteMent is bothersome.

  5. We used to have a loquat tree in our backyard growing up and always loved snacking on them when they were in season :)

  6. my father and i are going to cook some tomorrow for sure! its always lovely to learn new recipes from you :)

    are you a backer for “I wish i was here” yet?

  7. I’m sad to say I don’t think I’ve ever had a loquat… I obviously need to change that…

  8. Beautiful pics! I wonder if we have loquats in New Zealand…

    Sweet Apple Lifestyle

  9. Rose

    How many/much loquats for a half cup of sugar?

  10. Rose — it was probably about two pounds or so (50ish loquats)… we sort of just eyeballed it. I would recommend just adding a tiny bit of sugar to start with and adding more to taste. It all depends on how sweet you want it and I like it a little bit tart. Sorry I can’t be more specific!

  11. This is looks wonderful!