5 cups loquats
1 box fruit pectin
7 cups sugar
Wash fruit well. Cut off both ends and remove seeds if desired. Place fruit in a saucepan with a small amount of water. Cook slowly and mash with a potato masher occasionally until well done. Stir occasionally to prevent sticking. Add the pectin to the fruit and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and boil to a rolling boil for 1 minute.
Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite direction until most of the juice is extracted. Then, strain through clean cheese cloth or jelly bag, but do not squeeze or press.) Add the pectin to the juice and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and bring to a rolling boil for 1 minute. Use three cups juice to two cups sugar (this makes a tart jelly). Skim and pour boiling hot into jelly glasses, cool a sample of the jelly to insure that it will harden. If not, an additional box of pectin may have to be added and the jelly boiled again. Seal and when jars are cold, test for seal.