Loquat Jam

I have written a post about loquats back in January. I haven?t had them since last summer in Morocco. I normally eat them as is because their season is so short that by the time I think of a recipe they?re already gone. But recently I found them canned at Whole Foods. I was quite tickled and purchased two cans to make loquat jam.



As I?m typing this recipe my mind is wandering elsewhere. Today I?m going on vacation to Newport, RI and can?t stop thinking about it. In fact, I haven?t been able to stop thinking about it since I visited it two years ago. My body came back but my heart stayed where the gorgeous mansions, crisp Atlantic breeze and mouth-watering lobster rolls are. This year?s trip may even include a day in Boston and Martha?s Vineyard. I am so excited. But part of me will still be here with posts I have prepared in advance and will just have to click the publish button to post. So stick around for some amazing recipes until I come back with beautiful photos from my vacation.



Loquat Jam Recipe

Makes about 3/4 cup

2 (15-ounce) cans loquats in syrup, drained and chopped
1 teaspoon lemon juice
½ cup water

Place the chopped loquats, lemon juice and water in a small saucepan. Cover with a lid and cook over low heat, stirring occasionally, until the water has evaporated and the fruit is very tender, 20 to 25 minutes. Transfer the contents of the saucepan to a food processor and puree to desired smoothness. Voilà!

P.S. When using canned loquats there is no need to add sugar as they are already sweet from the canning syrup.