Loquat trees are incredibly productive, often producing more fruit than you can eat fresh! If you’re lucky enough to have a tree loaded with fruit, this homemade loquat sweet chilli jam is one of the most delicious ways to preserve the harvest.
The natural sweetness of ripe loquats pairs with the heat of fresh chillies, creating a sweet, sticky, and slightly spicy jam that is perfect for cheese boards, sandwiches, burgers, and grazing platters. It also makes a wonderful homemade gift during loquat season.
One of the best things about this recipe is that Loquats and Chillies are often ripe and in season at the same time! One of my main goals is to create seasonal recipes that help you get the most out of each harvest. It is also so easy to adapt! Prefer a mild sweet chilli jam? Remove the seeds and use a mild chilli variety. Looking for something with a bit more spicy kick? Leave the seeds in or choose hotter chillies to suit your taste.
Whether you’re trying to reduce food waste, preserve an abundant harvest, or simply try something new, this homemade loquat sweet chilli jam is a simple and rewarding recipe that captures the flavours of the season.
What Do Loquats Taste Like?
Loquats have a sweet and sour flavour that is often described as a combination of apricot, peach, citrus and mango. Their natural sweetness makes them ideal for jams, chutneys and preserves. They have a few seeds inside, but they are large, and easily pop out. The skin is thin, and they don’t need to be peeled so they are easy to prepare for the sweet chilli jam.
Use Fully Ripe Fruit
Ripe loquats have the best flavour and the most natural sweetness. Fruit that is slightly soft and deep orange will generally produce the richest jam. Yellow fruits will have more tart flavour and require a little more added sweetness.
What Chillies Should You Use?
One of the best things about making homemade loquat sweet chilli jam is that you can easily adjust the heat level to suit your taste. Almost any chilli variety can be used, from mild and fruity through to seriously hot.
I prefer mine more on the mild side, so I use cayenne and remove most of the seeds. They provide a medium heat that can be controlled with the sweetness of the loquats without overpowering them. Long cayenne chillies also have a great flavour, making them an excellent all-round choice for sweet chilli jams and sauces.
If you prefer a milder jam, remove the seeds and membranes before chopping the chillies. For extra heat, leave the seeds in or choose a hotter variety.
Some good chilli options include:
- Long cayenne – medium heat with excellent flavour (what I recommend)
- Jalapeño – mild to medium heat and slightly fruity.
- Serrano – hotter than jalapeño with a fresh flavour.
- Bird’s eye chilli – small and very spicy!
- Red banana chilli – mild and sweet.
- Habanero – very hot with tropical fruit notes.
If you’re unsure, start with fewer chillies (and less seeds). You can always increase the amount in future batches or add seeds into the final mix once you know how spicy you like your jam.
Loquat and Chilli Jam
Sweet and spicey Chilli jam that is great for serving on platters.
Ingredients
- 1 cup chopped Red Chillies (approx 6 large whole chilli)
- 1 cup chopped Loquats
- 1/2 cup of Vinegar
- 1/2 cup of Sugar
- 1/4 tsp Salt
- 1cm cube of fresh Ginger
Instructions
- Wash the Loquats and remove the seeds including the seed membrane. Cut the hard end pieces off and dice them into small pieces.
- Place the Loquats in a saucepan with the sugar and mix to combine allow to sit while you prepare the Chillies.
- Chop the Chilli and remove the seeds. Keep them to the side as you can add them extra if you want to increase the heat later. Dice into small pieces or use a food processor.
- Peel the ginger and finely dice.
- Add the chillies, vinegar, salt and ginger to the saucepan and turn on a low heat. Cover and allow to lightly simmer for 20-30minutes. Keep an eye on it so that the mixture doesn't burn or get too thick. Add a 1/4 cup of water if it does start to clump together or stick to the bottom. Once the chilli and loquats have softened taste and add extra chilli seeds if you like.
- Spoon the hot mixture into a sterilized small preserving jar. Invert for 5 minutes to help the seal. Allow to cool. Store in the refrigerator and use within 2 months.
Notes
If it is too sweet add a splash more vinegar or a pinch of salt.
This Chilli Jam is quite spicey so I did not add any seeds. If you want it to be more mild add more loquats and less Chilli.
I used large red Cayenne Chillies.
Seasonal Abundance
Every year, most loquat trees produce far more fruit than can be eaten fresh, and recipes like this homemade loquat sweet chilli jam help transform that abundance into something special. The combination of sweet fruit and warming chilli creates a preserve that feels right at home on a cheese board, spread on a sandwich, or shared with friends and family.
If you’re looking for a unique way to preserve loquats, this sweet and spicy jam is well worth making while the fruit is in season.
Happy Gardening,
Holly 🌱
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