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Step 1
Place 4 half pint jars in a water bath, along with lids. Bring to a boil, then reduce heat to low to keep warm.
Step 2
Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size. *You may want to wear gloves, as your nails may discolor.
Step 3
Add 1 1/2 tbsp. lemon juice to loquats and toss. This will help the fruit from browning.
Step 4
In a 6 quart pot or Dutch oven, add loquats with 3 tbsp. lemon juice and 4 cups sugar.
Step 5
Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking. (You can do this off heat to avoid getting splashed).
Step 6
Cook for 30 - 40 minutes. Jam will be foamy when it begins to boil, but the foam will begin to subside when jam is almost ready - that's your cue to start watching it closely.
Step 7
Gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.
Step 8
Ladle jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight". Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.