Nísperos Jam Pairings - You Didn't Know You Needed

First time I came into contact with this wonderful fruit, was when I was given, a bag full of loquats by a friend. After eating some fresh, I decided to make a jam with the rest. Wow, it was so yummy I started to buy loquats every time I found them at the market, it has such a lovely sweet taste, reminds me of the Nordic cloudberry, sweet with a slight tart or tangy flavor. Love it on my breakfast bread, as a healthy desert or a little nibble when friends come around.

Nísperos (loquat) Jam with Vanilla Sugar

Ingredients:

• 1 kg ripe nísperos (loquats), peeled, pitted, and chopped

• 300 g granulated sugar ( reduced sugar, if you wish to have sweeter just add).

• 100 g vanilla sugar

• Juice of 1 lemon

• Optional: 2–3 tbsp water if the fruit is very dry

✅ This version contains about 40% less sugar than typical jam recipes. It will have a fresher, fruitier taste but may be slightly looser in texture.

Instructions:

1. Sterilize the jars

2. Wash your canning jars and lids with hot, soapy water.

3. Place the jars in a pot of boiling water for 10 minutes or run them through a hot dishwasher cycle (no soap).

Prepare the fruit:

1. Peel, pit, and roughly chop the nísperos. Discard seeds and skins.

2. If the fruit starts to brown, squeeze in some lemon juice to slow oxidation.

Cook the jam:

1. In a large pot, combine the fruit, granulated sugar, vanilla sugar, and lemon juice.

2. Let sit 15–30 minutes to macerate (helps release juices).

3. Bring to a gentle boil over medium heat.

4. Reduce heat and simmer for 30- 45 minutes, stirring often.

5. Mash or blend lightly if you want a smoother texture.

6. Skim any foam and test thickness by putting a spoonful on a cold plate.

Fill the jars:

1. Using a funnel, ladle hot jam into sterilized jars, leaving 0.5 cm headspace at the top.

2. Wipe jar rims clean with a damp cloth.

3. Apply lids and screw on rings until fingertip-tight.

Cool & store:

1. Place jars on a towel or rack to cool completely .

2. Check seals by pressing the lid center—it should not flex.

3. Label and store in a cool, dark place. Refrigerate after opening.

Níspero jam pairs wonderfully with crusty bread and soft goat cheese, or stirred into Greek yogurt for a light, refreshing dessert—perfect for warm days when you want something sweet but not heavy.