Loquat jam



– 1kg. medlars

– 300g. brown sugar

Cinnamon to taste

– 2 cups water


– Wash and peel the loquats. Remove the seeds from the inside (the seeds are not edible).

– Cut the pulp into pieces.

– Cook the loquats with water and bring to a boil. Cook with lid for 25 minutes, until pureed.

– Add the sugar and cinnamon and stir. Cook with lid for 30 minutes over low heat.

– Still hot, pour the jam into glass jars and seal.


– This is a preparation almost without fat, which gives us energy in the form of sugars. It is an ideal dish to take for breakfast or snack when we need to take energy to work during the day or evening seasoning.

– At calorie level, a serving of jam to toast gives us approximately 50 kcal, also carotene and fiber pectin, which helps regulate the intestinal transit..

– This recipe must be tempered in diabetes.

punto rojo More recipes and information about loquat.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

27 February, 2024

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