This is what I do each spring, when the tree is filled with glorious bunches of orange fruit.
There's more than I can use, so I share with squirrels and friends. A man used to sneak onto my lawn with a ladder and help himself to the fruit. I haven't seen him lately, perhaps because i scared him off too fiercely.
Once a man from Israel came up to my window and asked if he could take a few, from a bunch like this, to his pregnant wife because she liked them so. We had a delightful conversation, and I told him to take all he wanted.
This wasn't unselfish, because loquats have to be used once they ripen. Otherwise, they drop all over the place, and it's sad to see them going to waste.
But back to jam. At first, I made pure loquat jam. Then I started adding strawberries and liked that better. Then I started adding cinnamon and orange peel and liked that even more.
Here are the steps:
I don't follow the canning method. Instead, I put the jam into hot, sterilized jars and place the lids on top upside down and loose. If you screwed them on right away, the jars might shatter. When the jam is thoroughly cooled, I screw the lids on tightly and place the jars in the refrigerator.
So give the recipe a try, if you have loquats. You might wind up making two batches, like I do, because it's so delicious, it will be gone before you know it.
BARBARA'S STRAWBERRY-LOQUAT JAM
3 cups peeled, seeded loquats
2 1/2 cups washed, trimmed strawberries
2 3/4 cups sugar
1 small stick cinnamon
A few strips orange peel
First, fill two pint jars with boiling water. Let stand while preparing the jam. Just before using, pour out the water and wipe until dry with a clean cloth or paper towels.
Combine the loquats, strawberries, sugar, cinnamon stick and orange peel in a deep 3-quart saucepan. Bring to a boil over medium high heat and stir so the sugar sinks to the bottom.
Boil until the fruit is cooked through and soft, stirring almost constantly. Remove the cinnamon stick. Puree with an immersion blender. Then continue to boil, stirring constantly. Stand back from the pan in case of splatters.
When the mixture is very thick, spoon it into the prepared jars, which should be hot and set on a cloth. For further insurance against shattering, I place a metal spoon in each jar and pour the jam over the spoon.
Let cool thoroughly, then cover tightly and store in the refrigerator.
Makes 2 pints.