Blog, Food Styling/Photography, Recipes

Kiwi, Loquat and Tequila Jam

One of my favourite pass times when I get a day alone is to stroll through the fruit markets of Chinatown. I am a fruit ‘addict’ and the more exotic the better. So when I come across a fruit I haven’t tried before I just have to buy some. On this particular visit, I came across loquat. Also known as the Japanese medlar, they remind me of a cross between apricots and persimmons.

I bought a bunch of kiwis as well and decided that the two would make a delicious jam. The addition of tequila adds a new demension of flavour without diminishing the tart and sweet nature of both fruits.

Kiwi, Loquat and Tequila Jam



Loquat cut in half.


Servings: 6 (250 ml jars). Preparation Time (Active) 1 hour (Total) 1 hour


1 1/2 cups peeled, seeded loquat

6 cups peeled kiwi

4 1/4 cups sugar

2 packages pectin powder

4 tbsp tequila


Bring a medium pot of water to boil. Prepare a large bowl with cold water and ice cubes. Slice the ends off the loquat and cut them in half. Remove the seeds and any pith surrounding them. Add the loguat to the boiling water and keep them in there for 30-45 seconds. Remove the loquat with a strainer and submerge in the ice water. Peel the skin from the fruit. Discard the ice water.

In a large pot, add the loquat and peeled kiwi. Bring the pot to a simmer over medium heat; crushing the fruit with a potato masher. When the fruit has reached a simmer, stir in the pectin. Bring back to a simmer and add the sugar. Bring to a rolling boil. Skim off any scum that rises to the surface. Using a few small bowls you have chilled in the freezer, drop a spoonful of jam in and return to the freezer for a minute. Check to see if the jam has reached the thickness you like. Continue this process every few minutes until you reach the firmness you prefer. Add the tequila and continue to stir for a minute. Laddle the jam in to cleaned and sterilized jars using clean and sterilized canning tools. Fasten the lids but do not screw them on as tight as possible, so air can escape when submerged in a water bath.

Bring a large pot of water to a boil. Submerge the jam jars for 10 minutes. Remove them from the boiling water. When you hear the lids ‘pop’, they are properly sealed. You can now tighten the lids as much as possible.

Jam will keep for 6 months. Refrigerate after opening.

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