4 lbs loquats
3/4 cup bottled lemon juice
1 cup water
1 lemon, cut in half
2 whole cinnamon sticks
3 cups sugar
Directions:
1 Wash loquats and remove ends and seeds.
2 Cut in half and place in a suacepan with the lemon juice and water.
3 Add lemon halves and cinnamon sticks.
4 Bring to a boil, stirring occasionally, and cook for 30 minutes.
5 Remove the lemon and cinnamon sticks.
6 Continue cooking until mushy.
7 Puree in a food processor or food mill.
8 Put puree in a heavy pan and add sugar.
9 Stir occasionally for 15-20 minutes until puree is thick and spreadable.
10 Put into hot jars, clean rims and seal.
11 Process in a water bath canner for 10 minutes.
