INGREDIENTS:
6 cups loquats, pitted and skinned
1/4 cup lemon juice, freshly squeezed
7 cups sugar
1 1/2 tablespoons butter
1 package Sure Jell pectin
METHOD:
Sterilize jars and lids. (If you have a newer dishwasher, you can run them through the dishwasher. Do not remove them until you are ready to fill them.)
Bring a pot of water to a boil, and place lids and bands — reduce heat. After one minute, remove the pot from the heat. Allow the lids and bands to sit in hot water until ready for use. Any other implements (spoons, funnels) should also be dropped in boiling water before they come in contact with the fruit.
Fill the water bath canner about 2/3 full and bring to a boil. Keep hot.
Place lemon juice in a large bowl. As soon as you skin, pit, and cut the loquats, place the cut fruit in the bowl with the lemon juice to prevent discoloration. Be sure to toss fruit occasionally as you work, until all fruit is ready.
Once the fruit is prepared, toss the fruit with the pectin and pour the mixture into a large pot. Bring mixture to a boil. Once it is at a rolling boil, stir in the sugar.
Bring the mixture up to a rolling boil. Add the butter and stir to blend. Let it boil for 1 minute. Skim the foam off of the top.
Ladle the jam into prepared sterilized jars, leaving 1/4 inch head space. Use a clean cloth and wipe the rims before placing the lid on the jar. Screw on the bands and the lids tightly.
Place jars in a rack and lower them into the water bath canner. Bring the water bath up the boil, place a lid on the pan, and begin timing. Process jars for 10 minutes.
Carefully remove hot jars from the rack and allow them to cool completely. When cool, test seals. Refrigerate any jars that did not seal.
