Loquat Marmalade

loquat marmalade

There were some fruits which were not so popular, so with less demand they were not easy to get and my hero of this post, Loquat too is one of them.   I got to know about the arrival of such fruits is only through when I visit a mall or to a big fruit vendor shop (my favorite place to visit). I introduced myself  to so many new fruits and or other ingredients after I started my this space before that, they were alien to me or I was least interested in knowing about them.


With every new fruit in market first thing I always try is jam because a little sour or unripe fruits were always considered best for jams.   I was aware that, a little later, this fruit will also became very sweet. So as soon they entered the market I bought them and I was right they were very sour in taste, perfect for jam.   I also came to know that this fruit has pectin in it, so no need to add lemon to it.


I have to say that this has become my favorite and I am going to make next batch of it before they disappear. It’s tasted like orange jam and a chili powder added the kick and color to it. This power pack fruit is rich in vitamins, minerals and anti oxidants.


In my upcoming post I will show you how you can use these jams in your baking.   But before that please pardon me because my next post too would be of jam. I want you to try these delicious jams before they bid adieu to us. In this jam you can add spices like star anise, clove or cinnamon but I                       don’t add these spice to any of my jam because they all are very strong spices and I believe they will overpower the flavor of fruit.


This unique fruit is originated in the rain forest of Southeastern China, from where it spread all across the world, including Japan. Some of the common names of loquat include Japanese plum, Japanese medlar or Maltese plum, etc.(source: Wikipedia)

I found this recipe in Goodfood India magazine, April 2014 issue.

Recipe adapted from Amit Pamnani.


  • Cut and deseeded loquats – 2 cups
  • Sugar – 1 ½ cup
  • Kashmiri chilli powder – ¼ tsp


Put all the ingredients in a pan and mix well. Bring to a boil and simmer for 30 minutes on slow flame until the mixture is pale yellow and thick. Switch off the flame and store the marmalade in a sterilized jar. It will keep for 3 months in the refrigerator.