Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This recipe is from an old canning book...I think this would make a nice gift.......


  1. Wash loquats and remove ends and seeds.
  2. Cut in half and place in a suacepan with the lemon juice and water.
  3. Add lemon halves and cinnamon sticks.
  4. Bring to a boil, stirring occasionally, and cook for 30 minutes.
  5. Remove the lemon and cinnamon sticks.
  6. Continue cooking until mushy.
  7. Puree in a food processor or food mill.
  8. Put puree in a heavy pan and add sugar.
  9. Stir occasionally for 15-20 minutes until puree is thick and spreadable.
  10. Put into hot jars, clean rims and seal.
  11. Process in a water bath canner for 10 minutes.


Most Helpful

This is delicious. I am so glad to find a recipe for those lovely golden loquats...or Chinese plums, as they were called when I was a kid. Directions #8 fails to mention that you must cook the pureed ingredients. Directions #9 is not accurate...I had to cook it close to 50-60 minutes to achieve the desired consistency. I have posted some pictures if they are accepted. This is a great use of Nature's unusual bounty.

GertySmith1 April 26, 2011

This is easy and delicious! Tastes and spreads a lot like apple butter. I will be saving all the loquats from my tree for more batches of this in the future!

sarahthommarson January 29, 2010

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