Rinse your loquats if you haven’t already. Cut off and discard the blossom end and seeds/seed membrane from every loquat. This is the tedious part! You can look at it like a working meditation.

When you’re done processing all of your loquats, add them to a blender with a splash or two of water. Blend the fruit until you get a puree. If the blender doesn’t seem to be blending the fruit easily, add a splash more water.

Measure out your puree then add it to a large pot (you want a large pot because the mixture will sputter as it cooks and this will prevent you and your stove top from being covered in loquat juice). For every cup of puree, you’ll add 2 tsp of fresh lemon juice and 1 tbsp of your sweetener (I used organic cane sugar) to the pot with the puree. For instance, I ended up with 3 cups of puree so I added 6 tsp lemon juice and 3 tbsp sugar. If you’ve decided to use any spices, add those now as well.

Heat the mixture over medium. Cook it over medium, stirring every minute or so, until most of the liquid has cooked out and it has the consistency of thick applesauce. The cooking process ending up taking a total of about 30 minutes for my batch.

Store your loquat butter in a jar in the fridge for up to 2 weeks (or freeze it to save some for later). For reference, I started with 3 cups of loquat puree and ended up with about 1 3/4 cups of butter.

Ways to enjoy your loquat butter: swirled into yogurt or oatmeal, on toast, on sandwiches, on ice cream, baked into breads and muffins in place of pumpkin puree or mashed bananas, dolloped on thumbprint cookies, or dolloped onto a soft chocolate cookie as shown in the photos 😉