Sweet and tart loquat jam made with warm vanilla and ginger to produce a thick, delicious homemade jam.
Water Bath Canning (Optional)10mins
Course: Breakfast, brunch, Dessert
Keyword: baked goods, baking, fresh fruit, homemade, jam
Servings: 162 tbs servings
Author: Mikayla M
1 1/2 cupswhite sugar
1wholevanilla beanor 3 tsp extract
1/4tspginger, groundor 1 tbs fresh ginger, minced
Loquat Jam (see below for canning instructions)
Remove seeds, the white pith beneath the seeds, and skins from loquats. Chop to small dice.
Split your vanilla bean with the tip of a small knife and gently scrape the seeds from the pod out. Reserve both.
Combine chopped fruit, ginger, sugar, and both the vanilla bean seeds and pod in a large saucepan over medium heat.
Cook, stirring to dissolve the sugar. Continue to stir occasionally to prevent sticking or burning, until fruit has broken down to small pieces and the jam has thickened enough to cling to the spoon and leave a trail on the bottom of the pan when the spoon is dragged through. About 25 minutes. Discard the vanilla bean pod.
If canning, proceed as instructed below. If freezing or storing in the fridge, ladle into clean jars and leave about an inch from the top of the jar to the top of the jam. Let it cool completely then seal and store.
If canned or frozen, this jam lasts up to 1 year. If stored in the fridge, or once opened from the cupboard or freezer, this lasts one month.
Water Bath Canning
Before you begin cooking your jam, fill a large canning pot with enough water to cover your jars by 1 inch when submerged. Bring to a boil over high heat (make your jam while this happens).
Set out 4 clean 4 ounce jars (or more if doubling, etc) with NEW lids and seals on a clean towel.
When your jam is almost finished cooking, place your jars in the boiling water to warm them. This only takes a minute. Remove from the water, drain off excess water, and flip upside down on the towel to dry.
When the jam is done, use hand protection to flip over the jars. Using a ladle and funnel pour in the jam, leaving 1/4 inch of space from the top of the jam to the rim of the jar.
Wipe any jam from the rim and dry the rims. Then place the seals and lids on, using hand protection to handle the hot jars. Tighten the lids hand tight and use your tongs to submerge them back into the water.
Let them process for 10 minutes. Then remove to the towel to cool and seal. When the lids 'pop' or no longer click or move when pressed upon, the jam is ready for cupboard storage for up to 1 year.
Alternatively, if freezing, simply place jam in freezer safe containers with 1 inch of space from the rim, and let cool completely on the counter. Then freeze up to one year.
*This is for a small batch, 12 ounces, of jam. Feel free to double or even triple this!*Cooking times and nutritional information are offered as a best estimate. These values may differ based upon cooking equipment and ingredient variation.