Loquat Marmalade

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If you live on the West Coast, you've probably seen these delicious orangey yellow fruit hanging on trees around your neighborhood. Originating from East Asia, loquats are delicious, tangy fruits.

BE CAREFUL! Do not eat or cook the seeds, as they are toxic!

5 lbs fresh picked loquats
3/4 C. Dried fruit (I used cranberry for color)
4 C. Sugar
1.5 boxes pectin

Step 1: Pick 5 Pounds of Loquats (June-July Only!)

A fairly inexpensive way to get a hold of 5 pounds of loquats would be to pick a fruit tree in your neighborhood.

If you don't know where any are, you may use Neighborhood Fruit to locate plums on public land. Take note of the tree address and good luck with your fruit picking adventure!

Step 2: Wash and Pit the Loquats

Wash and Pit the loquats, removing the flower end and the seed. Compost the non-usable parts (the seeds are toxic!).

Step 3: Simmer Down

Put the pitted loquats in a pot, barely cover with water. Bring to a boil and cook at a simmer for 15 minutes or until loquats are all squishy and flavorless.

Step 4: Filter Out Chunks, and Turn to Goo

Strain out the loquats solids and compost them. Add the chopped up dried fruit, the cup and a half of pectin and the four cups of sugar. Bring to a rolling boil (stirring constantly) for 2-5 minutes.

Step 5: Put Into Jars

Put into jars and stick in the fridge, if you don't want to can it. Marmalade will stay fresh for a month or so.

If you want to can it, put the goo into hot, sterile jars, and can using low-acid protocol.




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    8 Discussions


    7 years ago on Introduction

    Hmmm....I wonder just how toxic those seeds are.....I used to scoop dog poop professionally and had a customer whose 2 dogs would glut themselves on the dropped fruit. I would scoop piles of nothing but seeds for a couple weeks each summer! They didn't chew the seeds open though.


    8 years ago on Introduction

    It seems I must go on a hunt for these delicious looking loquats!
    Once I do, I will come straight to your recipe!
    Thank you for posting. :)


    8 years ago on Introduction

    my best friend who i grew up with had a tree in her back yard and we would sit under that monster tree every year and eat those lil fruits till we were sick i miss them so.... and i mean monster tree.......


    9 years ago on Introduction

    Great!!!!!!!! Thanks for this Ible! I have 2 huge Loquat trees in the backyard (I live in Sydney Australia) I love the fruit but always have heaps that goes to the compost that I cant eat in time. Now I have another use. Cheers! Ben

    1 reply

    Reply 9 years ago on Introduction

    tossing the fruit! ack! i think that's the yummiest part. although, i also go through the trouble of peeling AND seeding the suckers, so maybe all that time spent peeling is saved by chucking the peel (which is edible, but a little meh). either way, loquat jam, jelly, what have you is DELICIOUS! seriously, the best jam i've ever eaten or made. you can add ginger, or to reduce the sugar content use pomona's pectin.


    9 years ago on Introduction

    INTERESTING!! Here in Bermuda, Loquats are an adopted local fruit, and we often make jam and chutney out of the the ones we don't eat off the tree - BUT we often leave a few seeds in the fruit 'must' for a slight 'almond' flavour. The seeds ARE indeed toxic in quantity, but generations of 'Mujans can attest a few seeds stewed with the fruit WON'T kill you. My family usually uses about a dozen seeds per quart of raw fruit. (Tastes like you added a splash of Amaretto!) Never done a Loquat marmalade, I'll have to try it! Thanks for the instructible!


    9 years ago on Introduction

    My mother also makes this delishious marmelade. Here in Greece we call this fruit by the funny name musmulo . Instead of composting you can place some seeds in the ground and water them 2-3 times a week. Depends of your area's climate conditions. It is very easy to produce trees by seed propagation with this plant.